Tuesday, February 7, 2012

Roasted Fennel, Brussels Sprouts & Green Beans with Orange & Almonds

This is a great side dish!  So fresh and tasty!  Try it with cauliflower too!

1 lb French Green Beans, Trimmed
1 lb Brussels Sprouts, Quartered
2 Large Fennel Bulbs, Cut into 1/2 inch wedges, Reserve 1/2 C Fronds
1/4 C Olive Oil
Coarse Salt & Pepper
Zest & Juice of 2 Oranges
1/2 C Sliced Almonds
 
Heat oven to 450 degrees with rack in lower third.  In a bowl, toss green beans, fennel, & Brussels sprouts with olive oil, half the orange juice and zest, season with salt & pepper.  Arrange in a single layer on a large baking sheet.  Roast for 15 minutes, then turn and roast for 10 more minutes until the vegetables are tender crisp.  Transfer to serving platter and drizzle with remaining orange juice, zest and almonds.  Enjoy! xo

1 comment:

  1. I just wanted to do a SHOUT out for Debbie Keith. I was at a retreat that she catered and the food was unbelievable and the warm, caring service was outstanding. My best, Teresa Roche

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