These flavorful and delicious hazelnut green beans are so tender and so easy to make. They’re the perfect side dish!
I confess, I’ve never been a huge fan of green beans. I remember eating home-canned green beans at a friend’s house as a child, and thinking they were the mushiest, grossest thing I had ever tasted. As an adult, I have tried canned green beans multiple times and always found them to be very lacking. A few years ago, we were out to dinner at one of my favorite restaurants, and my meal came with a side of green beans. I ate one hesitantly, and discovered that they were actually delicious. It turns out that while I hate canned green beans, I really love fresh green beans! (Shocking, right?)
Usually I just roast my green beans in the oven with a little olive oil and salt and pepper, but I was inspired to try something new after eating some absolutely amazing green beans at a local restaurant for my birthday. They were cooked in browned butter, with some toasted hazelnuts on top, and they were totally divine! I decided to replicate the hazelnut green beans at home, with a few minor tweaks, and they turned out absolutely amazing. The flavors in the hazelnuts and the green beans complement each other perfectly. These green beans are so tender and flavorful, and incredibly delicious. Best of all, they only take about 15 minutes to make, which makes them perfect for a busy night!
Hazelnut Green BeansPrint Recipe
- 1 pound fresh green beans trimmed and cut in half
- 1/4 cup water
- 1 tablespoon butter
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup roasted hazelnuts chopped
- Add the green beans and water to a large skillet over medium heat. Cover and cook the beans for 8-10 minutes, until bright green and softened. Take the lid off the skillet and add the butter and olive oil. Cook, stirring frequently, until all of the water has evaporated and the green beans are starting to brown. Add the hazelnuts to the skillet and cook for an additional 2-3 minutes, or until toasted. Serve hot.