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READY IN 20 mins

Green Beans with Hazelnuts and Lemon

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"The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!" — Christina

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Original recipe makes 8 servings Change Servings

1 1/2 pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 1/2 teaspoons lemon zest

1/3 cup chopped toasted hazelnuts
salt and pepper to taste

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Directions

In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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.

—naples34102

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Most Helpful Critical Review

Dec 30, 2002

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.

—BIZZYSMOM

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95 Ratings

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Apr 14, 2003

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.

—CAYKAT

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Mar 12, 2007

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!

—Shannon :)

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May 21, 2006

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.

—Hot Chilli

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Dec 01, 2005

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!

—Danni

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Mar 28, 2005

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.

—GUYCHEF

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Aug 08, 2011

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!

—OkinawanPrincess

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Nutrition

Calories
86 kcal
4%

Carbohydrates
6.9 g
2%

Cholesterol
0 mg
0%

Fat
6.4 g
10%

Fiber
3.4 g
14%

Protein
2.3 g
5%

Sodium
5 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Beans with Hazelnuts and Lemon

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 86
Calories from Fat: 58

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 5mg < 1 %
Potassium 211mg 6 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 3.4g 14 %
Protein 2.3g 5 %
Sugars 1.4g
Vitamin A 12 %
Vitamin C 24 %
Calcium 5 %
Iron 11 %
Thiamin 10 %
Niacin 9 %
Vitamin B6 6 %
Magnesium 10 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.