adapted from Martha Stewart
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
1 fennel bulb, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved
Coarse salt and ground pepper
Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice
1/4 cup sliced blanched almonds, toasted
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.