Boistfort Valley Farm
Community Supported Recipe Box

Garlic Roasted Green Beans & Shallots with Hazelnuts


  • 6 medium shallots
  • 1 lb green beans, trimmed
  • 5 medium cloves garlic, coarsely chopped
  • 3 TBSP olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup finely chopped Italian (flat-leaf) parsley
  • 1/4 cup coarsely chopped toasted hazelnuts
  • 1 tsp finely grated lemon zest


serves: 4
dish: side
season: summer, fall

Position a rack in center of oven & preheat oven to 450.

Slice shallots lengthwise into 1/4 inch slices. Put shallots, green beans and garlic in a large bowl, toss with olive oil. Sprinkle with salt and pepper and toss again. Transfer to a large pyrex dish and roast until vegetables are tender and very lightly browned, stirring once, about 18-20 minutes.

Meanwhile, combine hazelnuts, parsley and lemon zest in a small bowl. Sprinkle mixture over roasted vegetables and toss to coat. Serve immediately.

Fine Cooking, March 2005