Roasted Fingerling Potatoes, Fennel and Haricots Verts

Adapted from The New Basics Cookbook

This is an unusual combination of vegetables and it’s surprising how well the flavors complement one another. I find myself picking out all the crispy, tender bits of fennel first. The oil and high heat of the oven bring out a sweetness that is divine.

  • 2 large fennel bulbs
  • 1-1/2 pounds fingerling potatoes, sliced in half lengthwise
  • 1 pound French green beans (haricots verts)
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • Preheat the oven to 425 degrees F.
  • Trim the tops off the fennel bulbs, then cut them into quarters from top to bottom. Slice each of the chunks into a few long pieces. Place onto a rimmed baking sheet. Add the halved potatoes, then toss with the olive oil and salt.
  • Roast fennel and potatoes for about 30 minutes. Add the green beans, toss gently, then roast another 10 minutes or so. Green beans should be crisp-tender. Remove from the oven. Serve immediately.
  • Quick Tips
  • 1. There is a version of this recipe in one of Ina Garten’s cookbooks (I can’t remember which one). Her version adds asparagus and parmesan cheese. I believe you add the asparagus at the same time as the green beans and then the parmesan cheese only for the last few minutes of roasting. Delicious!
  • 2. I love this as a side dish because you knock out a starch and a green vegetable all in one dish! My kids typically ask for seconds of this dish and we seldom have any left over.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

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