Veggies and more veggies

Now that the holidays are over I need to try and curb the obnoxious eating that has been taking place. More vegetables are definitely in the picture.
This is a recipe that I made as a side dish this past Thanksgiving. It's easy and very flavorful due to the roasting of the shallots and fennel.
Fennel has got to be one of my all-time favorite vegetables. I love them roasted (as in this recipe) or just raw in salads of greens along with oranges, lots of pepper and a simple classic vinaigrette.

Haricot Verts with roasted fennel and shallots

Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided

1 pound haricots verts or small slender green beans, trimmed
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Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
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 haricots verts 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 skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.