Green Beans with Hazelnuts and Lemon

Green Beans with Hazelnuts and Lemon

Christina 0

"The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!"

Ingredients 20 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
  2. 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.
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Reviews 68

  1. 101 Ratings


Seasoning vegetables with olive oil and lemon is good, but fairly common. Even toasted almonds is really nothing new, even though that's tasty as well. Adding toasting hazelnuts, however, is what gives this a flavor twist, which we really enjoyed.


Made this for Easter and it was very good. Made a day ahead and reheated in microwave. Used toasted almonds instead of hazel nuts and added some lemon juice to the cooking water. Reheats nicely if you don't overcook the beans.

Shannon :)

Very good. I used butter rather than olive oil just for personal preference. I think it's important to chop the hazelnut finely to better complement the green bean and lemon flavor, otherwise it's a bit overpowering. Thank you Christina!