Garlic-Roasted Green Beans & Shallots with Hazelnuts
Mary Jurkonis
ingredients
- 6 medium shallots
- 1 lb. green beans, trimmed
- 5 medium cloves garlic, coarsely chopped
- 3 Tbs. extra-virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped toasted hazelnuts
- 1 tsp. finely grated lemon zest
directions
- 1
Position a rack in the center of the oven and heat the oven to 450°F.
- 2
Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10x15-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 min.
- 3
Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.
notes
For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.
Source: Mary Jurkonis
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