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Green Beans with Roasted Fennel
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Green Beans with Roasted Fennel




  • 1 lb green beans, trimmed
  • 2 Tbsp olive oil
  • 2 large fennel bulbs, trimmed and cut into ½ inch wedges (reserve ¼ cup fronds)
  • coarse salt
  • ground pepper
  • zest of one lemon, plus 3 Tbsp of lemon juice


  1. Preheat oven to 450 degrees with rack in lower third of the oven.
  2. In a medium bowl, toss green beans with 1 Tbsp olive oil.
  3. On a rimmed baking sheet, toss fennel wedges with remaining Tbsp olive oil and season with salt and pepper. Arrange in a single layer.
  4. Roast for 15 minutes, then flip fennel and add green beans to the cookie sheet. Roast until beans are crisp-tender, 12-15 minutes.
  5. To serve, transfer to a serving platter and drizzle with lemon juice, lemon zest and fennel fronds.

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