My Recipe Box

Garlic-Roasted Green Beans & Shallots with Hazelnuts


Serves four.

Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.

  • 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
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):
Calories (kcal): 230, Fat Calories (kcal): 140, Fat (g): 15, Saturated Fat (g): 2, Polyunsaturated Fat (g): 2, Monounsaturated Fat (g): 11, Cholesterol (mg): 0, Sodium (mg): 480, Carbohydrates (g): 22, Fiber (g): 5, Protein (g): 5

Photo: Scott Phillips

Great recipe!

This is a holiday staple as it goes well with beef and turkey. You can prep everything ahead of time and then assemble/cook prior to serving. I have a friend who serves this at her Christmas dinner every year since I shared the recipe with her. A nice change from the usual green beans with almonds.

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