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

Submitted by PetsRus

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 6 medium shallots
• 1 lb green beans
• 4 -5 garlic cloves, coarsely chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄4 cup fresh parsley, finely chopped
• 1⁄4 cup coarsely chopped pine nuts or 1/4 cup hazelnuts
• 1 teaspoon finely grated lemon zest

directions

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.

Reviews

[Jackies Mom]

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.

 

[MsPCGenius]

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!

 

[whtbxrmom]

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.

 

[NorthwestGal]

This was so tasty and everyone loved it. The shallots I bought were a bit over-sized, so I used only 4 and that worked out well (as I think any more would have been too much, I think). I decided on hazelnuts so I could use what I had left from the holidays, and I thought they added a nice flavor and texture to the whole dish. Made for the monthly tag game in the Spain/Portugal forum.

 

[CarolineB]

This dish was beautiful and delicious. I have a new found respect for lemon zest! I added fresh cherry tomatoes and used slivered almonds, instead of hazelnuts. Served over Co us Co us as my main course. Delish!