Green Beans with Hazelnuts and Lemon

Green Beans with Hazelnuts and Lemon

68

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

20 m servings 86 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
  2. 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.

Reviews

68
  1. 102 Ratings

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Most helpful positive review

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 wha...

Most helpful critical review

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 a...

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 wha...

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 ...

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...

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 perfe...

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 a...

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 cru...

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, h...

This is the best vegetable side dish I've ever had! I didnt have hazlenuts so I used sliced almonds and I also used Lemon Extract which I am not sure if its the same as lemon zest, but it was so...