Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.
We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.
Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:
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How To Make This Veggie Side Dish
Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.
TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).
Cooking The Lemon Hazelnut Green Beans
Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).
NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…
Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.
TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!
Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.
Time To Serve The Lemon Hazelnut Green Beans
As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).
The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.
I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.
Looking For More VEGGIE SIDE DISH Recipes?
You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, including:
- P.F. Chang’s Spicy Green Beans (copycat)
- Broccoli Cauliflower Bake
- Easy Creamed Spinach
- Candied Sweet Potatoes
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Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons chopped shallots
- 1 pound green beans , trimmed/snapped or cut into 2" pieces
- ½ cup vegetable OR chicken broth
- 1 large clove garlic , minced
- ½ large lemon (ZEST OF) , zest only
- ¼ teaspoon red chili flakes
- 3 Tablespoons roughly chopped roasted hazelnuts
- salt & black pepper , to season to taste
Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.
Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.
Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.
TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!
Here’s one more to pin on your Pinterest boards!
