Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts

Name: Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 tablespoons canola oil; 3 shallots; 1 1/2 pounds green beans; 3 tablespoons butter; 1/3 cup roughly chopped hazelnuts; kosher salt and black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course
Side Dish
Cuisine
American, International, Canadian, Vegetarian, gluten-free

Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts

Iris Warren

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Fresh green beans with brown butter, crispy shallots, and hazelnuts. This simple vegetable side dish goes great with any meal.

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Ingredients

4 tablespoons canola oil
3 shallots thinly sliced
1 1/2 pounds green beans ends snapped off
3 tablespoons butter
1/3 cup roughly chopped hazelnuts
kosher salt and black pepper to taste

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Instructions

Place oil in a medium skillet and add the shallots. Turn the heat to high and cook until the shallots start to bubble. Reduce heat to medium heat and cook, stirring often, until shallots are golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate. The shallots will crisp up as they cool.
Bring a large pot of salted water to a boil. Carefully add the green beans and cook until just tender, 3 to 5 minutes. Don't overcook the beans. You want them to be crisp.
Meanwhile, melt the butter in a large skillet over medium heat. Stir with a wooden spoon as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smells nutty. Drain the green beans and add them to the skillet with the brown butter. Toss until all of the green beans are well coated. Season with salt and black pepper, to taste.
Transfer green beans to a serving bowl or platter and top with crispy shallots and toasted hazelnuts. Serve warm.