Ingredients
1 large bulb fennel (about 1 pound), trimmed, and thinly sliced lengthwise
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 pound haricots verts
Preparation
Preheat oven to 350 degrees.
Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.
Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.
Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.
