Directions:
- Preheat oven to 450°F
- Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half.
- Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl.
- Add 3 tablespoons oil; stir to coat.
- Arrange fennel and shallots in single layer on prepared sheet.
- Sprinkle generously with salt and pepper.
- Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
- Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain.
- Rinse with cold water and drain again.
- Pat dry.
- Heat remaining 2 tablespoons oil in large skillet over medium-high heat.
- Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes.
- Season with salt and pepper.
- Transfer to bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.42 Kcal (726 kJ) | ||
| Calories from fat | 105 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Sodium | 49.63mg | 2% | |
| Potassium | 512.26mg | 11% | |
| Total Carbs | 15.85g | 5% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 1.3mg | 7% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 78.14 Kcal (327 kJ) | ||
| Calories from fat | 47.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 18% | |
|---|---|---|---|
| Sodium | 22.36mg | 2% | |
| Potassium | 230.81mg | 11% | |
| Total Carbs | 7.14g | 5% | |
| Sugars | 2.38g | 21% | |
| Dietary Fiber | 2.16g | 19% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 6.3mg | 23% | |
| Iron | 0.6mg | 7% | |
| Calcium | 28.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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