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Garlic-Roasted Green Beans & Shallots with Hazelnuts Recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Garlic-Roasted Green Beans & Shallots with Hazelnuts

by Julie Grimes Bottcher
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

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

To learn more, read the article:
Zesty Roasted Vegetable Combinations
Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients hazelnuts green beans shallots more more
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):
Calories (kcal): 230; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 11; Carbohydrates (g): 22; Polyunsaturated Fat (g): 2; Sodium (mg): 480; Cholesterol (mg): 0; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 70 , pp. 47
February 1, 2005

user reviews

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Star Star Star Star Star by joyfullady, 1/27/2013Great recipe!
Star Star Star Star Star by OrganicGirl98, 11/2/2009This 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.