Roasted Green Beans with Shallots and Hazelnuts

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I made this for Christmas dinner and everyone loved it. I did use only 3 shallots (4 seemed like too much, and I used almonds instead of hazelnuts. I found that I needed to cook the dish for about 30 minutes or so for the beans to be tender and shallot nice and caramelized. I have a nice oven that is only 2 years old & at 18 minutes, the beans and shallot were barely cooked. It has a very fresh taste that went well with a big holiday meal.

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WOW just great love it

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This was good, nothing to write home about, and the roasting really doesnt change the flavor of the beans at all. I used almonds instead of hazelnuts because thats what I had. The shallots were pretty yummy though.

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definitely more interesting that steamed.

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Unfortunately, this didn't do much for me. Still tasted like basic green beans. Nothing really new.

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Excellent flavor and still maintained their crispness. My family loved it.

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Everything about this green bean recipe is great. The flavor is perfect; love the hazelnuts. I usually use almonds and would have never thought to use hazelnuts, but I'll use them now. The texture was also very good. The best part is how simple it is to make and how great it looks. Thanks Bobby

Teresa, Carmel, Indiana

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The flavor was good on these but the beans were too hard. It tasted like they were not cooked enough. If I was to make this again, I would steam the beans first and then follow the directions.

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I tried this to dress up the traditional green beans at our Thanksgiving feast. This is excellent. Don't leave anything out, as it all comes together perfectly.

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Certainly easy enough to prepare, but flavors didn't really blend together well. I'd recommend placing green beans in single layer; I didn't, and it took forever to cook. I had to crank the roasting temp. to 500 to have ready in time for Thanksgiving dinner. I love roasted vegetables, but this recipe was just so-so for me.