Roasted Fennel, Pear, Green Beans

1 fennel bulb, reserve fronds for garnish

1 tablespoon extra-virgin olive oil

1 pound green beans

1 chopped pear

Salt and pepper, to taste

Heat oven to 400 degrees (or roast vegetables while meatloaf is cooking).

Thinly slice fennel into ¼ inch pieces. Place on an aluminum foil-covered 18-by-13 baking sheet. Top with olive oil. Roast in oven, uncovered for 30 minutes, stirring occasionally, monitoring so the fennel doesn't burn. Remove tray and add cleaned green beans, pear, salt and pepper. Return to oven and roast for an additional 10 minutes.

Divide vegetables among plates and serve warm topped with freshly chopped fennel fronds.

Serves four to six.

Emily Geddes, Geneva