Green Beans with Shallots and Hazelnuts
Hazelnuts add a touch of autumn flavor and a little crunch to this simple recipe and their oils help to bring out the flavor of the green beans. This dish is great as a side to beef tenderloin. We also sometimes serve it on Christmas, or a version with pecans on Thanksgiving.
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Green Beans with Shallots and Hazelnuts
Hazelnuts add a touch of autumn flavor and a little crunch to this simple recipe and their oils help to bring out the flavor of the green beans. This dish is great as a side to beef tenderloin. We also sometimes serve it on Christmas, or a version with pecans on Thanksgiving.
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Servings: 4 people
Calories: 180 kcal
Net Carbs: 11 g
Ingredients
- 1 1/2 lbs (680 g) green beans , trimmed
- 2 Tbsp (2 Tbsp) extra virgin olive oil
- 4 (4) shallots, thinly sliced
- 1/4 tsp (1/4 tsp) salt
- 1/4 tsp (1/4 tsp) black pepper, freshly ground
- 1/4 cup (30 g) hazelnuts, toasted and coarsely chopped
Instructions
- Blanch the green beans in boiling water for 3 minutes or until tender but still crisp. Drain and rinse under cold water immediately to prevent them from becoming soggy.
- Heat the olive oil in a large non-stick skillet over medium-high heat, swirling to coat. Add the shallots and sauté for 3 minutes or until golden.
- Add the green beans, 1/4 tsp salt and pepper, and the hazelnuts. Toss to mix and cook for 2 minutes or until the beans are thoroughly cooked through but still crisp. Serve immediately.
Nutrition
Calories: 180kcalFat: 12gSodium: 159mgNet Carbs: 11gSaturated Fat: 1gPotassium: 493mgCarbohydrates: 17gVitamin A: 1174IUFiber: 6gVitamin C: 23mgSugar: 8gCalcium: 81mgProtein: 5gIron: 2mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.Â