Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Roast Gr. Beans with Shallots & Filberts




Source of Recipe


Bobby Flay


Recipe Introduction


This is a really great way to make green beans. Even I liked them and I hate crunchy beans. As with cauliflower and asparagus, roasting the beans just mellows them out and the lemon zest and hazelnuts add a lot of sparkle to dull old beans! Mr. Kim and I decided that you could serve these hot, room temperature or cold. That adds them to my list of make ahead dishes! I didn’t change a thing!


List of Ingredients




1 pound green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and coarsely chopped
1 tablespoon finely chopped lemon zest
2 tablespoons chopped fresh parsley leaves


Recipe



Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

Serves 4 - 6.