Green Beans with Toasted Hazelnuts
Elevate your side dish game with these Green Beans with Toasted Hazelnuts, a delightful blend of crisp-tender green beans, nutty toasted hazelnuts, and a vibrant hint of lemon zest. This quick and easy recipe, ready in just 25 minutes, combines the richness of butter with the subtle fruitiness of olive oil to perfectly coat the beans while adding depth to their flavor. A quick blanch-and-shock method ensures the beans stay bright green and perfectly cooked, making this dish as visually stunning as it is delicious. Finished with a sprinkle of salt and freshly ground pepper, it’s a simple yet elegant side perfect for holiday meals, dinner parties, or weeknight dinners. Gluten-free, vegetarian-friendly, and packed with texture and flavor, this dish is sure to impress!
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Recipe Information
Ingredients
- 450 grams green beans
- 60 grams hazelnuts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 bowl cold water with ice cubes
Instructions
Trim the ends of the green beans and rinse them under cold water to clean.
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are tender but still crisp.
Immediately transfer the cooked green beans to a bowl of ice water to stop the cooking process. Let them sit for 2 minutes, then drain and pat them dry with a clean kitchen towel.
Place a dry skillet over medium heat. Add the hazelnuts and toast them for 3-5 minutes, stirring frequently, until they are fragrant and golden brown. Be careful not to burn them.
Once toasted, transfer the hazelnuts to a cutting board. Let them cool slightly, then roughly chop them into smaller pieces.
In the same skillet, melt the butter over medium-low heat. Add the olive oil to prevent the butter from burning.
Add the green beans to the skillet and toss to coat them in the butter and oil mixture. Cook for 2-3 minutes until the beans are warm and slightly browned in spots.
Stir in the chopped hazelnuts, lemon zest, salt, and black pepper. Toss everything together until evenly combined.
Remove the skillet from the heat and transfer the green beans with toasted hazelnuts to a serving bowl or platter.
Serve immediately as a warm side dish, and enjoy!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
