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Garlic-Roasted Green Beans & Shallots with Hazelnuts

Scott Phillips

Servings: 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

Nutritional Information

  • 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


  • 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 10×15-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.


For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.


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Reviews (2 reviews)

  • joyfullady | 01/27/2013

    Great recipe!

  • OrganicGirl98 | 11/02/2009

    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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