Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
0 out of 5 stars
(0)
Ingredients
0
- 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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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Transfer green beans to a serving bowl or platter and top with crispy shallots and toasted hazelnuts. Serve warm.
Step 5
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Chef's notes
This easy vegetable side dish goes great with any meal, especially during the holidays.
Fresh green beans are recommended, and the dish may replace traditional green bean casseroles for some.
