Garlic Roasted Green Beans with Hazelnuts

July 17, 2015 | By | More

roasted green beans

You know that one outfit you have in your closet that makes you look fabulous and feel like a rock star? Maybe it’s your perfectly-tailored interview suit, a little black dress or that one pair of jeans that makes you look like arm candy, but you know what I’m talking about. You want everyone you know to see you in that outfit, which is easy because you want to wear it every time you leave the house.

Well, this Bobby Flay roasted green beans recipe is going to be like that for you. You’ll want to make it for every dinner guest this summer because it’s tasty, beautiful, and easy. Roasting green beans, garlic and shallots together concentrates their flavors and when you top this rustic-elegant dish with toasted hazelnuts and lemon zest, you amp up the sophistication.

roasted green beans

 

 

 

And, even when you’re not entertaining, you’ll want this too. It’s perfect for a simple vegetable side to play a supporting role for grilled fish or roast chicken. Bonus points if your beans are local and extra-super bonus points if they come from your garden. I grow a mix of Cantare beans, a slim haricot vert, and yellow wax beans. Using both together makes this dish extra gorgeous.

Ingredients (Serves 4)

1 pound fresh green beans or a combination of varieties, trimmed

3 Tbsp. olive oil

1 shallot, peeled and thinly sliced

4 cloves of garlic, crushed

Sea salt and freshly ground pepper

1/4 cup hazelnuts, toasted, papery skins removed and coarsely chopped

1 tsp. freshly grated lemon zest

Put the hazelnuts on a baking sheet and toast them in the oven while it’s preheating. They’ll be ready in about 10 minutes. Let cool and the skins will come off easily.

Step one:

1 pound fresh green beans or a combination of varieties, trimmed

3 Tbsp. olive oil

1 shallot, peeled and thinly sliced

4 cloves of garlic, crushed

Sea salt and freshly ground pepper

Preheat oven to 425°. On a large, shallow baking sheet, toss together the beans, olive oil, shallot, and garlic. Season with salt and pepper. Roast beans until they are crisp tender and starting to turn golden brown in spots, about 15-20 minutes.

roasted green beansStep two:

1/4 cup hazelnuts, toasted, papery skins removed and coarsely chopped

1 tsp. freshly grated lemon zest

Remove beans from the oven and toss with hazelnuts. Sprinkle lemon zest over and serve.

 

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Category: Food, General, Recipes, Side Dishes, Summer

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