Posted November 25, 2005 09:36 AM

I combined 2 recipes I found, Emeril's recipe and a recipe I found in BHG magazine. So, IMO, it is rightfully "MINE". This was awesome. I was *worried* about the licorice flavor of the fennel but is was very delicate and simply wonderful.
Enjoy! Colleen

Collís Green Beans w/ Roasted Fennel and Pearl Onions

Serves 4

Combine and set aside:
2 T butter, softened (no substitutes)
1 1/2 t grated lemon peel
1 t fennel seed, crushed
1/4 t salt
1/2 t ground black pepper

Prep then combine:
1 large bulb fennel (about 1 pound), trimmed and sliced into thin/medium strips
2 C / (10 oz. bag) fresh pearl onions, peeled and left whole
1-2 tablespoons olive oil
1/2 teaspoon salt

12 oz. green beans or tiny fresh green beans, cleaned and trimmed

Cooking Instructions:
Preheat the oven to 425 degrees F. (*Note: can be roasted at a lower oven temp, with other things in the oven, but will take longer)

1) cut off and discard upper stalks of fennel bulb

2) In a zip-loc bag place fennel and onions, add the olive oil and toss to coat evenly. Spread fennel & onions evenly in a single layer on a cookie sheet. Roast until soft and lightly browned, about 30 - 45 minutes.

3) in the mean time, boil green beans in salted water until crispy tender or desired tenderness.

4) In a serving bowl: Combine the roasted fennel & onion mixture with the cooked green beans, toss to mix, add the butter mixture and coat. Serve immediately.