8 oz. green beans, trimmed
4 t. extra-virgin olive oil, divided
1 large fennel bulb, trimmed and cut into ½" wedges, 2 T. fronds reserved
Coarse salt and ground pepper
Zest of ¼ orange, thinly sliced
1½ T. orange juice
2 T. sliced blanched almonds, toasted

Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 2 t. oil. On a rimmed baking sheet, toss fennel wedges with remaining 2 t. 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.

Yield: 4 servings