Roasted Green Beans with Hazelnuts

Roasted green beans with hazelnuts is a zesty, easy side dish recipe. Perfect for entertaining, it’s vegan and gluten free to fit many diets.

Roasted Green Beans with Hazelnuts | A Couple Cooks

Today I finished a book, The Book Thief, about the Holocaust and Nazi Germany. It was a tear-jerker, and tears streamed down my face while Alex sat next to me watching the Colts beat the Broncos. But it made me think of how thankful I am for every breath breathed without fear, every step taken without physical pain, every moment I’m able spend with my loved ones. Life, as I know it now, seems ridiculously easy compared to that dark time.

A few years ago, I had a period of months in extreme physical pain that ended in gall bladder surgery. I remember thinking, “If only I can be no longer in pain, I’ll be thankful every moment of each day.” Then of course once I was healed, the thankfulness gradually faded and my mind moved onto more present stressors and worries. My book was a reminder to get back in the practice of gratitude, each morning waking with a new gift I’m thankful for. Cheesy maybe, but if practicing gratitude is cheesy, I’m all in for the cheese. Keep reading for this roasted green beans recipe, which incidentally has no cheese at all.

Roasted Green Beans with Hazelnuts | A Couple Cooks

How to make roasted green beans

On to this roasted green beans recipe, which I created during a season of thankfulness: Thanksgiving!  It’s a simple side dish but the flavors are complex; the beans become tender and slightly browned during roasting, and the contrast with the zesty lemon and crunchy hazelnuts is spot on. What makes the roasted green beans unique is that they’re also roasted with thin sliced shallots, which gives them a savory, onion-y flair.

How to roast green beans? Preheat your oven to 450F and trim the ends of the beans. In this recipe, we also thinly slice a shallot. Then combine the beans and shallot with olive oil and a little kosher salt. Place them on a parchment-lined baking sheet and roast for about 15 minutes until they become lightly charred.

How to trim green beans?

So you’ve got a huge pile of beans: how to trim green beans quickly? The old fashioned way, snapping off the ends, can take ages with a big pile of beans. Here’s the quickest way to trim green beans:

  1. Take a large handful of green beans (maybe 15 to 20 at once). Line up the beans on a cutting board with the stem sides together.
  2. Use a large chef’s knife to cut off all the stems at once.
  3. If desired, flip the beans and remove the other side as well. However, you can leave the non-stem end if desired: it is edible!

Looking for side dish recipes?

Outside of these roasted green beans, here are a few of our favorite side dish recipes:

This roasted green beans recipe is…

Vegetarian, gluten-free, vegan, plant-based and dairy-free.

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Roasted Green Beans with Hazelnuts


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 1x

Description

Roasted green beans with hazelnuts is a zesty, easy side dish recipe. Perfect for entertaining, it’s vegan and gluten free to fit many diets.


Scale

Ingredients

  • 1 pound green beans
  • 1 shallot
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1/4 cup hazelnuts
  • ½ lemon

Instructions

  1. Preheat oven to 450°F.
  2. Wash the green beans and trim off the ends (see the instructions above to do this quickly). Thinly slice the shallot.
  3. In a bowl, combine the beans with the olive oil, kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper, then place the beans and shallot on the pan and roast for about 13 to 15 minutes, until tender.
  4. Meanwhile, toast the whole hazelnuts in a small dry frying pan over medium heat, stirring constantly until toasted, about 5 minutes. Remove from the heat and chop.
  5. When beans are finished roasting, add squeezes of lemon juice and sprinkle with hazelnuts. Serve immediately.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted green beans, Hazelnuts, Easy Side Dish, Side Dish Recipes, Green Bean Recipes, Green Beans, Roasted Beans

 

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    November 9, 2015 at 10:14 am

    Green beans are so good roasted and with nuts! Perfect side dish!

  • Reply
    Jessica Nunemaker
    November 9, 2015 at 10:35 am

    Beautiful! For the first time ever, the family we always spend the holiday with, have given me free reign as to what to bring. I’m kind of psyched about that. :) This would go over so, so well with them. Thanks!

  • Reply
    Katie @ Whole Nourishment
    November 9, 2015 at 12:41 pm

    Simple preparation with complex flavors is the best kind of dish. I’m never drawn to green beans in particular but the flavors in this and the fact they’re roasted sounds very enticing! I’ve read The Book Thief too. Great read, but you’re right, it was really sad.

  • Reply
    Allyson
    November 9, 2015 at 1:10 pm

    The Book Thief is such a beautiful, heavy story. I remember sobbing at the end of that novel, and I believe I did in the middle too. And as for seeking to live with gratitude, that’s a beautiful way to look at the world. It doesn’t seem cheesy to me- rather that it’s choosing to focus on the good rather than being bogged down with the hard. The other alternatives seem to be passivity or cynicism, and I certainly know which I’d rather choose.

    These roasted green beans look beautiful. I may have these on my own holiday table in a few weeks.

  • Reply
    Bethany @ Athletic Avocado
    November 10, 2015 at 7:12 am

    What a lovely combo of veggies and nuts! Never have I ever thought of pairng hazelnuts with green beans, but Im sure its phenomenal!

  • Reply
    Mary
    November 11, 2015 at 11:14 pm

    You might want to get Anne Voskamp’s book One Thousand Gifts. It is entirely about living in a state of thankfulness. i plan to try several of these recipes this weekend!!

  • Reply
    Rachel
    November 20, 2015 at 7:01 pm

    Hi! This looks great! You don’t say what to do with the shallot once it’s sliced though. Thanks!

    • Reply
      Sonja
      November 20, 2015 at 7:13 pm

      Good eye! The shallot goes in with the beans, and I’ve updated the recipe accordingly. Thanks so much!

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