Take
2 large fresh fennel bulbs, trimmed, 500g shallots, peeled, halved through root end, 5 tablespoons olive oil, divided, 500g small slender green beans, trimmed.
Method
Preheat oven to 450°F. Lightly grease baking sheet. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large frying pan over medium-high heat. Add roasted vegetables and beans; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.