Roasted Fingerling Potatoes, Fennel and Haricots Verts

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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