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