Crisp green beans tossed with toasted hazelnuts, sweet dried cranberries, shallots, and lemon zest.
Cuisine type: American
Ingredients
Yield:
Yield
8 Servings
- 1½ pounds fresh or frozen green beans
- ½ cup hazelnuts
- 12 cups water
- 3 tablespoons olive oil
- ⅓ cup shallots, thinly sliced
- ½ cup dried cranberries
- ½ teaspoon lemon zest
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Directions
Nutritional Information Prep: 15 min, Cook: 25 min, Total: 40 min
- Preheat oven to 350°F.
- Spread the hazelnuts in a single layer on a baking sheet.
- Bake for 10 to 15 minutes, or until the skins begin to split, turning once.
- Transfer the toasted hazelnuts to a colander or dish. Rub briskly with a towel to remove the skins.
- Coarsely chop the hazelnuts and set aside.
- Bring 12 cups of water to a boil in a large saucepan.
- Add the green beans and cook for 4 minutes, or until crisp tender.
- Drain the green beans and place them in ice water to stop the cooking.
- Drain again and pat the green beans dry.
- Heat a large skillet over medium heat.
- Add the olive oil and swirl to coat the pan.
- Add the shallots and cook until lightly browned.
- Add the green beans and cook for 3 minutes, or until heated through, stirring occasionally.
- Add the dried cranberries and chopped hazelnuts. Cook for 1 minute.
- Sprinkle with lemon zest and serve.
Serving size: ¾ Cup
- Calories: 199 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 4 g estimated
- Total Sugars: 10 g estimated
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 1.5 g estimated
- Cholesterol: 0 mg
- Sodium: 19 mg
- Potassium: 246 mg
- Calcium: 55 mg estimated
- Phosphorus: 73 mg
