Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fennel and Green Beans with Orange and Almonds 3.1 (136) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 8 Fennel becomes sweet and caramelized in this simple holiday side dish. Ingredients 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil 2 large fennel, trimmed and cut into ½-inch wedges, ¼ cup fronds reserved Coarse salt and ground pepper Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice ¼ cup sliced blanched almonds, toasted Directions Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds. Cook's Notes To keep the beans bright green and slightly crisp, add them to the baking sheet halfway through the roasting time. Rate it Print