Roasted Garlic Haricotverts with Fennel

Roasting veggies is quick and easy and adds such depth of flavor, that you cannot get from sautéing, and that doesn't arise from braising or boiling.

Not to say I don't appreciate all cooking methods of veggies - just to say you've gotta try roasting for a delightful change of pace.
1 lb thin French haricot vert green beans
1 large bulb fennel, trimmed and sliced
1 large onion, sliced
1 rounded Tbsp dried roasted garlic chips
1/4 tsp red pepper flakes
2 Tbsp olive oil
1 red pepper, sliced into 1-1/2-inch matchsticks

Preheat oven to 400F. Toss the green beans, fennel and onion into a large bowl. Mix well with the garlic, pepper flakes and olive oil. Salt and pepper generously, to taste. Tip veggies into a rimmed baking sheet and spread out evenly.

Roast veggies in the oven for 20 minutes. Meanwhile, toss the red pepper into the bowl and stir just to coat with whatever oil remained behind.

Stir the roasting veggies and even out again. Scatter the red pepper on top and roast another 30-40 minutes, until the veggies are soft and starting to brown up a bit.

Serve with lemon wedges.

Serves 4-6.

Cook's Note:  I love roasted garlic, and prepare it fresh whenever I can.  Its great as a spread on bread or as a boost of flavor for many dishes, but I don't always have time to make it.  So I love to use dried roasted garlic flakes where appropriate.  My friend Glenn turned me onto these.

And for a quick weeknight dish, they add a ton of flavor to roasted veggies, and soften up nicely as the veggies cook.

Using fresh garlic is an option here, but only if you are going to slice or dice - whole cloves will not roast in the same amount of time as the veggies.  I suppose you could use pre-roasted garlic, but I would be afraid of it burning.  So the dried flakes are a great choice here.