Garlic-Roasted Green Beans And Shallots With Hazelnuts

Roasting is not the first method that comes to mind for green beans, but it’s a delicious one. A sprinkle of lemon zest and parsley post-roast give the dish a bright feel.

SERVES: 4

INGREDIENTS:

• 6 medium shallots
• 1 lb. green beans, trimmed
• 5 cloves garlic, coarsely chopped
• 3 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped toasted hazelnuts
• 1 tsp. finely grated lemon zest

INSTRUCTIONS:

1. Preheat the oven to 450°F and position a rack in the center of the oven.
2. Cut each of the 6 medium shallots into 1/4-inch slices lengthwise.
3. In a large bowl, toss the shallots, 1 lb. trimmed green beans, and 5 cloves of coarsely chopped garlic with 3 Tbs. of extra-virgin olive oil.
4. Sprinkle 1 tsp. of kosher salt and 1/2 tsp. of freshly ground black pepper over the vegetables and toss again.
5. Transfer the vegetables to a 10×15-inch Pyrex® dish and roast in the oven until tender and very lightly browned, stirring once, for about 18 to 20 minutes.
6. While the vegetables are roasting, combine 1/4 cup of finely chopped fresh flat-leaf parsley, 1/4 cup of coarsely chopped toasted hazelnuts, and 1 tsp. of finely grated lemon zest in a small bowl.
7. Sprinkle the parsley mixture over the roasted vegetables and toss to coat.
8. Serve immediately.

PER SERVING:

230CALORIES | 5g PROTEI N | 22g CARB | 15g TOTALFAT | 2g S ATFAT |
11g MONOFAT | 2g POLYFAT | 0mg CHOL | 480mg S ODI UM | 5g FIBER