Friday, May 28, 2010

Garlic Roasted Green Beans with Shallots and Hazelnuts

Summer officially arrives this weekend. This is one of my favorite side dishes to serve at dinner parties on the patio. The original recipe belongs to Bobby Flay, the great master griller. You can be sure this one is absolutely a winner!

Garlic Roasted Green Beans with Shallots and Hazelnuts

What you will need:

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

Preheat oven to 425 degrees F.

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. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

Note from Michelle: If you don't have hazelnuts on hand, use slivered almonds instead.


1 comment:

  1. I wouldn't be a bit surprised if Bobby showed up for a "throw-down"! Looks "YUM-YUM"!!