Garlic-Roasted Green Beans & Shallots with Hazelnuts
Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.
To learn more, read the article:
Zesty Roasted Vegetable Combinations
6 medium shallots
1 lb. green beans, trimmed
5 medium cloves garlic, coarsely chopped
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped toasted hazelnuts
1 tsp. finely grated lemon zest
Tip: For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.
Position a rack in the center of the oven and heat the oven to 450°F.
Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10x15-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 min.
Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 70
, pp. 47
February 1, 2005