Green beans and toasted hazelnuts

This side dish is perfect for all your winter dinners. Tossing in a few toasted hazelnuts to a typical green bean dish will take your meal to the next level. Gourmet without being intimidating– we like it!


2 cups haricots verts (French green beans)

extra virgin olive oil

2 shallots, thinly sliced

1/4 cup hazelnuts

salt and pepper, to taste


1. Place beans in a pot of water and bring to a boil for 3-4 minutes.

2. Remove from heat and toss beans into an ice bath. Set aside.

3. Heat olive oil over medium high heat in a large cast iron skillet, then add shallots and hazelnuts.

4. Add green beans, season with salt and pepper, and cook until they begin to develop some brown edges. Serve hot!

Recipe by Sarah Hubbell. Photography by Tiffany Egbert.

See more of this recipe plus others in the Winter 2016 issue of Emma magazine below.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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