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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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


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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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football


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Reviewed: Nov. 25, 2006

I will make this over and over! Great!

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jannycakes

	Cooking Level: Intermediate Home Town: Merrillville, Indiana, USA Living In: Cody, Wyoming, USA
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Reviewed: Oct. 23, 2006

I thought this was only so-so. I think walnuts or almonds would taste better with the beans.

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Lucy K.

	Cooking Level: Expert Living In: Moorestown, New Jersey, USA
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Reviewed: Oct. 9, 2006

Yum-O in the words of R. Rae - great girl, great ideas, great loud voice! Back to the recipe - just a note if you haven't thought of it before, any nut goes well with green beans - almonds, sesame, any nut of your choice.

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LESLEYPRINCE

	Cooking Level: Expert Living In: Hamilton, Ontario, Canada
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Reviewed: Sep. 22, 2006

I loved this and thought it deserved 5 stars, but my boyfriend thought it was just okay, so I'm compromising with a 4. The lemon and hazelnut (which I didn't toast) combined for a slightly sweet flavor that complemented the green beans perfectly. I blanched the beans, so the dish was wonderfully crunchy. I'll definitely keep this!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

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Green Beans with Hazelnuts and Lemon

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