"The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!" — Christina
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1 1/2 pounds
fresh green beans, washed and trimmed
1 1/2 teaspoons
chopped toasted hazelnuts
salt and pepper to taste
Seasoning vegetables with olive oil and lemon is good, but fairly common. Even toasted almonds is really nothing new, even though that's tasty as well. Adding toasting hazelnuts, however, is what gives this a flavor twist, which we really enjoyed.
Very easy to make...I liked the fact that I could assemble and cook one day, reheat and serve the next. I was a little disappointed in the taste...a little bland, despite following the recipe and using all fresh ingredients. I will stick with my usual green bean fave. Thanks for sharing.
Made this for Easter and it was very good. Made a day ahead and reheated in microwave. Used toasted almonds instead of hazel nuts and added some lemon juice to the cooking water. Reheats nicely if you don't overcook the beans.
Very good. I used butter rather than olive oil just for personal preference. I think it's important to chop the hazelnut finely to better complement the green bean and lemon flavor, otherwise it's a bit overpowering. Thank you Christina!
Like some other reviewers, I used toasted slivered almonds. The lemon gave the beans a lovely freshness without being overpowering & the almonds added a lovely crunch.
My family isn't crazy over the green bean casserole w/ cream soup & fried onions. I decided to make this one for Thanksgiving, and was extremely pleased. It has a hint of lemon and it is perfect!
A very nice side dish. One change I made was to omit the olive oil and substitute a slightly sweet balsamic drizzle sauce (Brand name: “Racconto Signature Collection”) when I tossed the beans, hazelnuts and zest.
This is very tasty and I love the twist on this dish. I had raw hazelnuts which I lightly toasted and rough chopped. I cooked the fresh green beans until it was tender but still had a little crunch. I put it in ice cold water to stop the cooking process and retained the bright green color of the green beans. I added the olive oil, salt, black pepper and lemon zest to taste. I let it marinate all day until it was ready to serve. The hint of lemon zest gave the beans a nice freshness and added taste without it being too overpowering. The star of this dish is the HAZELNUTS! I am sure you could use toasted almonds in place of this but I love how the hazelnuts gave this a nuttier and earthy flavor with the light seasonings and nice crunch from green beans. This is my new favorite way to prepare green beans!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Beans with Hazelnuts and Lemon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 58
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