Garlic-Roasted Green Beans & Shallots with Hazelnuts

Chopped hazelnuts are a fine flavor match for green beans—and a refreshing departure from the more expected almonds.

• 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

Tip:

For the best browning, toss vegetables thoroughly in olive oil before roasting. For great flavor, add butter after roasting.

Position a rack in the center of the oven and heat the oven to 450°F.

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.

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.