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Garlic-Roasted Green Beans and Shallots with Hazelnuts
Kategorie:
Gattung: Beilagen, Gemüse
Anzahl: 4 Portionen
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6
450
5
3
1
1/2
1/4
1/4
1
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mittelgr.
g
mittelgr.
Essl.
Teel.
Teel.
cup
cup
Teel.
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Shallots
Green beans, trimmed
Cloves garlic, coarsely
- chopped
Extra-virgin Olive oil
Kosher salt
Freshly ground black pepper
Finely chopped fresh flat-
- leaf parsley
Coarsely chopped toasted
- hazelnuts
Finely grated lemon zest
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Chopped hazelnuts are a fine flavor match for green beans-and a
refreshing departure from the more expected almonds.
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 minutes.
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.
Stichworte: Beilage, Gemüse
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