Ingredients
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 4 shallots, thinly sliced
- Salt and freshly ground black pepper
- 1/4 cup hazelnuts, toasted and coarsely chopped
- 1 tablespoon finely chopped lemon zest
- 2 tablespoons chopped fresh parsley leaves
Directions
Preheat oven to 425 degrees F.
Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.
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By peconic bay
Southampton, NY
on November 24, 2011
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I love roasted vegetables! This dish turned out great, I substituted garlic and onions for the shallots.
By hileria_6995272
Augusta, ME
on June 05, 2007
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This side turned out very well, and everyone enjoyed it. Though I had to leave out the hazelnuts -- I was prepping ingredients for two other dishes, and my toasted hazelnuts got overdone into cindered hazelnuts, and I didn't have the spare time for another batch -- it had a great flavor. The shallots went wonderfully with the grean beans, and the parsley and lemon zest made a great garnish.
By slygirly13_920690
New Hyde Park, NY
on November 25, 2006
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I made this for Thanksgiving and it was really good. The green beans were perfectly cooked and the hazelnuts really added a great flavor along with the hint of lemon. I will definitely make this recipe again and again. Thanks Bobby!!
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