Green Beans W/ Roasted Fennel and Pearl Onions

• 1 large fennel bulb, remove and discard stalks, trim bulb, remove core, and slice into medium strips
• 2 cups white pearl onions, trim ends, peel and left whole, can use frozen
• 12 -16 ounces French haricots vert, fresh, can sub. green beans, clean and trimmed
• 1 -2 tablespoon extra virgin olive oil (EVOO)
• 12 teaspoon sea salt
• 2 tablespoons butter, softened at room temperature
• 1 12 teaspoons lemon zest, finely grated
• 12-1 teaspoon fennel seed, crushed, amount to your preference, I use less than 1 teaspoon
• 14 teaspoon sea salt
• 12 teaspoon ground black pepper

1. Preheat oven to 425.
2. In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper.
3. Toss to coat.
4. Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil.
5. Sprinkle with sea salt.
6. Roast fennel and onions until softened and lightly brown, about 30-40 minutes.
7. This can be done ahead of time.
8. Crush fennel seeds to release the oil, I use a mortar & pestle.
9. COMBINE: to make a buttery paste and set aside; 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper, fennel seeds.
10. This can be made ahead of time.
11. In the mean time, steam green beans until crispy tender or desired tenderness.
12. In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
13. Serve hot / immediately.
14. Serve 4-6.

fennel bulb, white pearl onions, haricots vert, extra virgin olive oil, salt, butter, lemon zest, fennel, salt, ground black pepper

Taken from www.food.com/recipe/green-beans-w-roasted-fennel-and-pearl-onions-256669 (may not work)