Search thousands of recipes reviewed by home cooks like you.

Green Beans with Hazelnuts and Lemon

Green Beans with Hazelnuts and Lemon

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Christina

Christina

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

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

Add to list

Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
45

naples34102

1/13/2008

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.

CAYKAT
28

CAYKAT

4/14/2003

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 :)
21

Shannon :)

3/12/2007

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!

More reviews

Similar recipes

ADVERTISEMENT