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):
15, Fat Calories
140, Saturated Fat
5, Monounsaturated Fat
22, Polyunsaturated Fat
Photo: Scott Phillips