Roasted Fennel and Green Bean Relish
- 1 large bulb fennel (about 1 pound), trimmed and thinly sliced
- 2 cups thinly sliced onions
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath
Preheat the oven to 350 degrees F.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.
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