Roasted Sweet Potatoes Fennel And Green Beans Recipes

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THANKSGIVING ROASTED VEGETABLES



Thanksgiving Roasted Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
1 pound French string beans (haricots verts), trimmed
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
  • Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.

ROASTED SWEET POTATOES, FENNEL, AND GREEN BEANS



Roasted Sweet Potatoes, Fennel, and Green Beans image

I love roasted Sweet Potatoes. One night I just decided to add some greenbeans to it and in the process of shopping at the grocery store I decided to add the fennel and sundried tomatoes.

Provided by Ambrosia for Guen

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 large sweet potatoes
1 1/2 lbs fresh green beans
1 large fennel bulb
6 garlic cloves
5 slices sun-dried tomatoes
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
  • snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.

Nutrition Facts : Calories 214.1, Fat 13.8, SaturatedFat 1.9, Sodium 185.6, Carbohydrate 21.9, Fiber 6.8, Sugar 4.1, Protein 3.7

GREEN BEANS WITH FENNEL



Green Beans with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS



Haricots Verts, Roasted Fennel, and Shallots image

Categories     Bean     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Fennel     Green Bean     Fall     Vegan     Shallot     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound haricots verts or small slender green beans, trimmed

Steps:

  • 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.

GREEN BEAN AND SWEET POTATO MEDLEY



Green Bean and Sweet Potato Medley image

Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 45m

Yield 6

Number Of Ingredients 12

2 large sweet potatoes, peeled
2 cups brown sugar
1 teaspoon lemon juice
½ cup Holland House® Sherry Cooking Wine
3 tablespoons butter, unsalted
1 tablespoon onions, diced
2 tablespoons brown sugar
½ teaspoon ground cloves
¾ teaspoon white pepper
1 pinch thyme
1 (16 ounce) package green beans whole, frozen
½ cup Holland House® Sherry Cooking Wine

Steps:

  • Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
  • While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
  • Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

Nutrition Facts : Calories 469 calories, Carbohydrate 90.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 352.8 mg, Sugar 59.7 g

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