Roasted Green Beans with Shallots and Hazelnuts
Show: Boy Meets Grill
Episode: Comfort Food
Rate This RecipeRead users' reviews (34)
- Recipe categories: Nuts, Vegetables, Shallot, Beans and Legumes, Green Bean,
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Average Rating:
Total Reviews: 34
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By iperegoncev
Wexford
on August 17, 2011
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Great!
By rkmlksfs
Lake Havasu Cit...
on June 16, 2011
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this was very good. I used a red onion instead of the shallots becaus I wanted a stronger onion flavor The hazlenuts were a great addition.
By mev_11903927
Greensboro, GA
on February 28, 2011
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THESE ARE GREAT! BUT NEEDED ANOTHER 15 MINUTES...DEFINITELY A KEEPER.
By auntbev3
Garden Grove CA
on January 01, 2011
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I made this for Christmas! Everyone loved this dish and it was the first to be gone. My mom doesn't like hazelnuts, so I substituted sliced almonds. I forgot to add lemon zest. It was all so delicious. My mom kept the copy of the recipe and she said this recipe will be her potluck dish to take. Thanks Bobby!!!
By ehardy214
on December 19, 2010
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My favorite part of this dish is the beans stay a little crunchy. I did not add hazelnuts as I live in a nut free zone. I added extra shallots and minced the garlic rather than crushed it. Very good.
By ctstormer_12776111
Columbia, 65
on June 20, 2010
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This recipe is really easy and very tasty! Thanks Bobby for another great way to use green beans.
By pl79
Arlington, VA
on April 20, 2010
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the beans need to be cooked longer than 15 minutes at 425. I like my beans "al dente" - but these were barely cooked.
By kjoceans_11882581
Ft Lauderdale, FL
on November 29, 2009
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These were really good. I made them ahead of time, chopped all the toppings and then reheated and added topping just before serving
By JessNJ
NJ
on November 28, 2009
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This was a delicious side dish for Thanksgiving this year! I'm used to having (and loving green beans almondine at the holidays and this was a great new way to enjoy green beans with a crunchy nut topping! Don't leave out any ingredients, the lemon zest and parsley freshen up the toasted nuts and make this dish stand out. I'm making this again right now for my Thanksgiving part 2 celebration :- and the kitchen smells delicious! I don't feel that I made enough for Thanksgiving so I'm just about doubling the recipe for today; I used frozen green beans to bulk up the fresh ones I already bought; we'll see how it works!
By danlpatric
Chicago, IL
on November 27, 2009
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Let's face it... green beans are green beans and unless you smother them in sauce or lace them with bacon they pretty much taste like green beans. But this was a great alternative to saute or steam in a pan. The citrus was refreshing and the shallots were just a perfect subtle touch. But the great part was that roasting them in the oven on Thanksgiving was so much EASIER than trying to find an available burner on top of the stove! After all, the oven is already hot when the turkey comes out and while the bird rests you can get the beans done, and it's out of the way! Don't get me wrong...the flavors are terrific. Even though I love green beans, they can be a little simple with a big meal. This recipe made them just special enough. I will definitely be making this again, as will a few of our dinner guests!