Sauté green beans with roasted fennel and shallots



2 tablespoons butter
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound green beans, trimmed

1. Preheat oven to 450 °F. Grease a baking sheet with a tablespoon of butter. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into ˝ inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil and stir to coat. Arrange fennel and shallots in a single layer on a prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again, and then pat dry. Heat remaining olive oil in large skillet over medium-high heat. Add roasted vegetables and green beans; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

Yield: 6 servings