Recipe adapted from Foodgasms
~shared by Savoring Time in the Kitchen
Serves 2
1 pound fresh green beans, trimmed, washed and dried
1 small fennel bulb chopped, white part only, core removed, about 1/2 cup
Splash of Extra Virgin Olive Oil
Kosher salt, about 1 teaspoon
Freshly ground black pepper , about 1/2 teaspoon
A Squeeze of fresh lemon juice,, about 1 tablespoon
Freshly grated Parmesan cheese about 1/4 cup
Preheat oven to 450˚. Chop the fennel bulb into a fine dice. Add the clean, trimmed green beans to a baking sheet and toss with the chopped fennel. Add a splash of EVOO to coat the green beans and fennel without drowning them in oil, add the salt and pepper and toss to blend. Roast until the beans reach the desired al dente stage, about 5-7 minutes
Remove from the oven and immediately add the squeeze of fresh lemon over them and add the fresh grated Parmesan and toos.
Serve immediately.