Green Beans with Shallots and Hazelnuts

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Course Side Dish
Cuisine American
Keywords Gluten Free, Thanksgiving, Vegetarian
Difficulty Easy
Servings 4 people
Prep Time 15 minutes
Total Time 15 minutes
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.
Servings: 4 people
Calories: 180kcal

Ingredients

  • 1 1/2 lbs green beans trimmed
  • 2 Tbsp extra virgin olive oil
  • 4 shallots thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup 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: 180kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 493mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!