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Green Beans with Garlic and Hazelnuts

Easy recipe

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If you are looking for a healthy side dish for your Thanksgiving dinner, this is a good one. Green Beans with Garlic and Hazelnuts is the perfect addition to your table.

A healthy option for your Thanksgiving dinner spread

Because it is not heavy with cream or butter, just some olive oil, garlic and a breadcrumb and nut combination to add some crunch on top, this side dish will compliment all the other classic Thanksgiving fare: turkey, stuffing, sweet potatoes. I usually serve this along with a light salad so after the feast, I know that I got all my veggies in.

Serve this along with other holiday sides:

Persimmon & Cranberry Salsa

Winter Squash and Chipotle Soup

Roasted Brussels Sprouts with Cilantro Vinaigrette

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Green Beans with Garlic and Hazlenuts


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A healthy Thanksgiving (or anyway) side dish.


Scale

Ingredients

  • 1 pound green beans, I used the thin French green beans
  • 2 tablespoons olive oil 
  • 2 cloves garlic, thinly sliced
  • Juice from half a lemon
  • 34 tablespoons seasoned breadcrumbs from croutons (recipe below) or store bought
  • 4 tablespoons toasted nuts (I used a combination of hazlenuts and pecans but almonds, pinenuts or walnuts would all work here)
  • Zest from 1 lemon

Croutons

  • 3 pieces of day old bread torn into small chunks
  • 2 tablespoons olive oil or butter
  • 1 clove garlic minced

Instructions

Beans

  1. Wash beans and snap off ends with the stem. Steam or boil in salted water for 5-6 minutes, removing them when they are still bright green and still have a little crispness to them. Run them under cool water to stop the cooking process. This step can be done ahead of time, placing the beans in a plastic bag until you are ready to finish.
  2. Heat a large skillet with olive oil then add garlic slices and sauté on medium-low heat for 1-2 minutes. Do not let garlic brown.  Add beans, toss in olive oil continue to cook for 2 minutes and lemon juice and toss. 
  3. Place on a platter, sprinkle with nut and croutons and lemon zest.

Crouton & Nut Topping

  1. Preheat oven to 275 degrees. Place torn bread on half of baking sheet and nuts on other half. Place in the oven and cook for 10-15 minutes, until crispy, then remove pan and let cool.
  2. Take a half cup croutons and crush with a rolling pin or in a bowl with a potato masher, mix with nuts and sprinkle on top of beans.
  3. Heat a large skillet with olive oil or butter, add garlic, cook for 1 minute, add bread pieces to the pan and toss in the oil. Continue to cook for 3 minutes, tossing occasionally. If using store bought breadcrumbs, toast them in the same manner adding salt and pepper.
  4. Place beans on a platter then top with breadcrumb and nut mixture and serve.

Notes

You will love the homemade croutons if you have the time to make them. Use them in salads or as breadcrumbs to top off other vegetable dishes or pasta.

  • Category: vegetable side dish
  • Method: stovetop and oven
  • Cuisine: healthy

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SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

VIEW ALL SEASONAL RECIPES ➞