These vegetables are so good and so easy, I’m sharing 2 recipes today, Parmesan Roasted Green Beans and Roasted Fennel with Brussel Sprouts, Shallot and Bacon salt
These recipes are so embarrassingly simple, I don’t even have many photos for you~
Both versions are just a matter of prepping the vegetables and putting them on a foil lined baking pan, drizzling with olive oil, salt and pepper, and roasting
Cut the bottoms off the Brussels sprouts and then cut them in half, discarding any loose leaves. Cut off a slice of the fennel at the base and cut off the green celery like pieces from the top, leaving just the fennel ball. Slice the fennel like you would and onion and cut the slices in half. Chop the shallot. Combine everything on a foil lined sheet pan and drizzle liberally with oil. Season with just pepper [salt will come later]
Ummmmm….fennel is the vegetable that smells like licorice, but don’t be put off by that, it’s delicious, and the flavor once cooked, is subtle and a touch mysterious
After roasting for 15 minutes, toss everything around and season with Parmesan shavings and bacon salt. I added some real bacon bits too
A little plate of heaven!
For the Parmesan Green Beans, I recommend using only haricot vert, the thin French style green bean, for the best results. Cut off pointy tips and pull the “string.” Rinse and pat dry. Place on a foil lined baking sheet, drizzle with oil and season with salt and pepper. Toss around to distribute seasonings and oil. Sprinkle liberally with finely shredded Parmesan cheese and roast at 400 in the oven for 15 minutes, or until beans are done and cheese is crusted.
The cheese forms a frico like texture over the beans and makes them so irresistible!
So remember, eat your veggies!
Mind your manners and eat your peas please!
Here are the recipes:
Roasted Green Beans Parmesan
Ingredients
- fresh haricot vert, french green beans, 1 handful per serving
- olive oil
- salt and pepper
- finely grated Parmesan cheese about 2 T per serving
Instructions
- Cut off tips of green beans and pull strings if possible. Rinse and pat dry.
- Place beans on a foil lined baking sheet and drizzle with olive oil and season to taste. Toss to coat beans evenly. Sprinkle liberally with Parmesan and bake at 400 for about 15 minutes until beans are tender and cheese is golden.
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Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt
Ingredients
- 1 whole fennel bulb
- 20-24 Brussels Sprouts
- 1 large shallot
- Bacon salt* or Bacon bits or real bacon pieces, cooked
- freshly shaved Parmesan cheese to taste [optional]
- olive oil
- pepper
Instructions
- Trim fennel by slicing off base and arms. Cut bulb into slices and halve.
- Dice shallot.
- Cut off base of Brussels sprouts and cut in half, discarding loose leaves.
- Put vegetables on a foil lined baking sheet and drizzle liberally with olive oil. Season with pepper. Toss everything around to coat. Bake at 400 for 15 minutes.
- Remove from oven and sprinkle with bacon salt, bacon bits and Parmesan shavings. Return to oven for 10-15 more minutes until done. Sprinkle with additional Parmesan if desired. Makes 4 servings
*for directions on making Bacon Salt click here
Enjoy!
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