Green Beans, Roasted With Garlic, Shallots and Pine or Hazelnuts

Total Time
Prep 20 mins
Cook 20 mins

A lovely recipe found in Fine Cooking. I made it twice, the second time I did not have the hazelnuts and substituted dry roasted pine nuts and it was just as good.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Slice the shallots length-wise into ¼ inch slices.
  3. Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
  4. Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
  5. In the meantime combine the parsley, nuts and lemon zest in a small bowl.
  6. Mix with the roasted vegetables and serve.
Most Helpful

YUM!! I mainly used what I had on hand. So, I used 1-2 shallots, frozen green beans, garlic powder, and hazelnuts and lemon juice. Tasted great. Even the leftovers.

5 5

These were delicious, even with my use-what-I-have variation -- frozen shoe string green beans, and dried onion flakes. Other than skipping the parsley, pine nuts and lemons, the garlic, oil, salt & pepper went into the mix. Served with baked tilapia and leftover curry roasted cauliflower (recipe also found here). Very easy to make and just the right kick from the garlic. A definite do-over. Thanks!

4 5

Not sure if DD liked them or not. She didn't have much to say either way. But DH and I really liked them. Served as a side to lemon garlic grilled chicken.