Lemony Green Beans with Hazelnuts

    20 minutes

    The hazelnuts and lemon rind add a delightful touch to green beans. This is a great vegan side dish.

    115 people made this

    Serves: 8 

    • 750g fresh green beans, trimmed
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons lemon zest
    • 1/3 cup chopped toasted hazelnuts
    • salt and freshly ground black pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan of salted boiling water, cook beans 5 to 8 minutes or until tender. Drain and place in a large bowl.
    2. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be cooked 1 day ahead, covered and chilled. Reheat beans to serve.

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    Reviews in English (80)


    Seasoning vegetables with olive oil and lemon is good, but fairly common. Even toasted almonds is really nothing new, even though that's tasty as well. Adding toasting hazelnuts, however, is what gives this a flavor twist, which we really enjoyed.  -  13 Jan 2008  (Review from Allrecipes USA and Canada)


    Made this for Easter and it was very good. Made a day ahead and reheated in microwave. Used toasted almonds instead of hazel nuts and added some lemon juice to the cooking water. Reheats nicely if you don't overcook the beans.  -  21 Apr 2001  (Review from Allrecipes USA and Canada)


    Very good. I used butter rather than olive oil just for personal preference. I think it's important to chop the hazelnut finely to better complement the green bean and lemon flavor, otherwise it's a bit overpowering. Thank you Christina!  -  12 Mar 2007  (Review from Allrecipes USA and Canada)