Garlic-Roasted Green Beans & Shallots with Hazelnuts
Recipe from Fine Cooking Magazine

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


Garlic-Roasted Green Beans & Shallots with Hazelnuts

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Servings: Serves 4
Related Categories: Green Beans, Seasonal, Vegan, Vegetables
 
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Ingredients
  • 6 
    medium shallots
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  • 1  pound
    green beans, trimmed
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  • 5 
    medium cloves garlic, coarsely chopped
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  • 3  tablespoons
    extra-virgin olive oil
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  • 1  teaspoon
    kosher salt
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 1/4   cup
    finely chopped fresh flat-leaf parsley
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  • 1/4  cup
    coarsely chopped toasted hazelnuts
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  • 1  teaspoon
    finely grated lemon zest
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Directions
1.
Position a rack in the center of the oven and heat the oven to 450 degrees F.
2.
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 minutes.
3.
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.

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

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