Zesty Green Beans With Toasted Hazelnuts Recipes

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add tomatoes, garlic and lemon pepper; cook and stir 2 minutes longer., Stir in frozen green beans; cook, covered, until heated through, stirring occasionally, 7-9 minutes. Uncover; cook until liquid is almost evaporated, 2-3 minutes longer.

Steps:

• Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
• Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

Steps:

• 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.

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

Steps:

• Combine butter, toasted hazelnuts, lemon rind, and 1/2 t salt in a small bowl; stir with a fork until well blended.
• Bring 8 c water and remaining 1 3/4 t salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return panto medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.

Steps:

• Place hazelnuts in small nonstick skillet.
• Stir over medium heat until lightly toasted, about 8 minutes.
• Sprinkle with salt and set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
• Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.).
• Melt butter in same pot over medium-high heat.
• Add beans and vinegar; toss to coat and heat through, about 2 minutes.
• Season with salt and pepper.
• Transfer to serving bowl.
• Sprinkle with hazelnuts.