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Thanksgiving Recipe: Roasted Green Beans, Potatoes and Fennel

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Mashed potatoes are such a traditional part of the Thanksgiving menu, that I doubt anyone thinks about adding roasted potatoes to the meal. But I have a dish that combines potatoes with fennel and green beans, so it seems more like a vegetable side dish than a starchy one. The trick to making it tasty is lots of good olive oil, salt and pepper. There really aren’t many ingredients, which makes it incredibly easy to prepare. But you do have to seek out good quality ingredients. It is worth it. You end up with a side dish that is really delicious, and yet so guilt-free that you might be able to talk yourself into having an extra helping of dessert.

Roasted Green Beans, Potatoes and Fennel

2 pounds of small Yukon Gold or red potatoes
2 large bulbs of fennel
1 1/2 to 2 pounds green beans
1/2 to 2/3 cup olive oil
Good coarse sea salt and freshly ground pepper, to taste

1. Preheat the oven to 425 degrees.

2. Thinly slice the potatoes. Cut the tops off the fennel and discard or use as garnish. Thinly slice the fennel bulb. Trim the ends off the green beans.

3. Combine just the potatoes and fennel in a large bowl with the oil and salt and pepper. Mix thoroughly and then spread them out on a baking sheet. Bake for about 30 minutes.

4. Remove the baking sheet from the oven and add the green beans. Toss to coat the beans with the oil and seasoning. Return to the oven and bake for another 15 minutes or until golden brown. Taste and add more salt and pepper, if needed.

Serves plenty as part of a holiday buffet.

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This page contains a single entry from the blog posted on November 19, 2007 9:37 PM.

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