Crisp-tender green beans are tossed with shallots, garlic and a squeeze of lemon for an elegant yet effortless side dish. Toasted hazelnuts add a satisfying crunch that makes this one worth adding to the holiday rotation.
Ingredients
- ¾ cup hazelnuts, roughly chopped
- 2 Tbsp. olive oil
- 2 lbs. green beans, trimmed
- 2 Tbsp. unsalted butter
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 1 lemon
Steps
- Heat a large skillet over medium. Add hazelnuts and cook until fragrant and lightly golden, stirring often, 3–5 minutes. Transfer to a bowl.
- In same skillet, heat oil over medium-high. Add green beans and cook until bright green and crisp-tender, 5–7 minutes.
- Reduce heat to medium. Add butter and shallots and cook until shallots soften and turn lightly golden, 2–3 minutes. Add garlic and cook 30 seconds more.
- Remove pan from heat. Zest and juice lemon over green beans and season with salt and pepper. Toss to combine. Sprinkle toasted hazelnuts over top to serve.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- side dishes for thanksgiving
- Fresh Magazine October November 2026
- green bean recipe