Roasted Fennel and Green Bean Salad | Emeril Lagasse

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

toasted almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein.

Preheat the oven to 400°F (200°C).

Trim the fennel bulbs and slice them into wedges.

Trim the ends of the green beans and cut them in half if long.

Toss the fennel and green beans in a bowl with olive oil, salt, and black pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast in the oven for 25-30 minutes, until tender and slightly caramelized.

While the vegetables roast, prepare the dressing by whisking together lemon juice, minced garlic, salt, and pepper.

Remove the roasted vegetables from the oven and let them cool slightly.

In a large bowl, combine the roasted fennel and green beans.

Drizzle the dressing over the salad and toss gently to combine.

Top with grated parmesan cheese, chopped parsley, and toasted almonds before serving.

Spice Level:

Dietary

Allergens