Let’s face it—everyone secretly loves green bean casserole—and my version deepens the flavor by roasting rather than steaming or baking the beans. Sprinkle them with a shower of hazelnuts, lemon zest and parsley and you have a sophisticated yet even simpler version that I call a new classic.
Roasted
Green Beans with Shallots and
Hazelnuts
(Serves 4-6)
Ingredients:
* 1 pound green beans,
trimmed
* 3 tablespoons olive
oil
* 4 shallots, thinly
sliced
* Salt and freshly
ground black pepper
* 1/4
cup hazelnuts, toasted and coarsely
chopped
* 1 tablespoon finely
chopped lemon zest
* 2
tablespoons chopped fresh parsley leaves
Directions:
(1.)
Preheat oven to 425 degrees
F.
(2.) Toss the green beans in a
large baking dish with the oil and shallots and season with salt
and pepper. Roast until just cooked through and golden brown, about
15 to 18 minutes.
(3.) Combine
the hazelnuts, zest, and parsley in a small bowl. Transfer green
beans to a platter and sprinkle with the hazelnut
mixture.
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