Reviewed: Nov. 27, 2009

I found the recipe to be rather bland. It wasn't bad, but there wasn't much flavor aside from the green beans themselves. I added the juice from half a lemon, and it still didn't make a difference.

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Nicki

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Reviewed: Aug. 13, 2009

A must-try! Healthy, light, tasty, easy to make! Great the next day, right out of the fridge.

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Apr. 12, 2009

This was a unique take on green beans. I steamed the beans and squeezed the lemon onto them like recommended. I really did enjoy the lemon taste such that we didn't even season with salt and pepper, it just wasn't necessary. I will definitely pull this out again. PS - I couldn't find hazelnuts at the store, so I bought a can of Planters LIghtly Salted mixed nuts and picked out the hazelnuts, worked perfect!

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BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Mar. 27, 2009

I'm giving this a five star. It is delicious. I've served green beans like this for many years, steaming the green beans, not boiling them. Unfortunately, I now am allergic to nuts (sob!!), so I serve the hazel nuts or whatever kind I'm putting on the dish, in a bowl and let people spooon what they want to on their beans. As others have stated, add the juice of a lemon. It goes well with the beans and adds a bit more flavor than the zest alone. We like olive oil, and rarely use butter in our home. The oil adds a flavor that butter can't duplicate, and it's lots healthier.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Mar. 23, 2008

I made this recipe for Easter lunch. It was very nice. maybe a needed to cook the beans a bit more. But very nice flavor.

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SamanthaE

Cooking Level: Expert

Home Town: Mumbai, Maharashtra, India

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Reviewed: Mar. 23, 2008

Hazelnuts added a different taste... I loved it - the rest of the family was OK with it.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 13, 2008

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 24, 2007

This is a wonderful, flavorful way to prepare greenbeans. The flavor is just right with a slightly buttery taste. Really easy, really great, really good to re-heat the next day. Goes with almost any dish!

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Mefunie2

Cooking Level: Expert

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Reviewed: Sep. 29, 2007

Very yummy, very pretty! Thanks!

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Jill Hammond

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 17, 2007

Great recipe! I substituted sliced almonds instead and threw in some fresh diced tomatoes at the end---very yummy!

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drsuz

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

These were good, but I certainly listened to other reviewers and added some lemon juice, etc. A nice addition to the Easter dinner table

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sassy m

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: 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!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 8, 2007

I needed to make grean beans for a large group of people and this works great in multiples I did eliminate the nuts because I wasn't sure of allergies and did add lemon juice which was suggested by other reviewers, as well as some dried thyme. I garnished it with lemon slices and fresh rosemary, but fresh thyme would have been better. We really liked it and I will make it again for our family and this time will include the hazelnuts. It's a keeper.

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JUDYG40

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Reviewed: Feb. 19, 2007

I have made similar recipes before and honestly don't know why this one was so much better but it was! Great balance of flavors. Frozen beans work just as well as fresh.

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LorraineT

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2007

Nice recipe, but really needed more seasonings. Due to allergies, I used toasted walnuts. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 13, 2007

This is such a great recipe. Very simple and healthy!

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shep20

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Reviewed: Jan. 3, 2007

something different

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P29436

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Reviewed: Dec. 26, 2006

I thought this recipe was okay. I made it for a big group and it didn't really get rave reviews. I might make it agian if I was really in the mood but there is nothing really wow about it.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 20, 2006

Very nice. I don't care for hazelnuts so I omitted those. My kids thought it wasn't lemony enough, so I will add some lemon juice in addition to the zest next time. I liked that the recipe called for EVOO instead of butter, also.

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