Green Beans with Orange and Hazelnuts

Green Beans with Orange and HazelnutsRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Myth-Buster Recipe. Salted boiling water helps blanched veggies retain their structure and nutrients and doesn't add much sodium. Substitute olive oil for hazelnut oil, if it's easier.


6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 110
Fat 7.5 g
Satfat 0.6 g
Monofat 5.6 g
Polyfat 1 g
Protein 3.4 g
Carbohydrate 9.9 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 81 mg
Calcium 54 mg


1/4 cup hazelnuts
1/4 cup salt
1 pound green beans, trimmed
1 tablespoon thin orange rind strips
2 teaspoons roasted hazelnut oil
1/8 teaspoon salt


1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 8 minutes; stir once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

3. Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil. Add beans; cook 5 minutes or until crisp-tender. Drain. Place in a serving bowl. Add nuts, rind, oil, and 1/8 teaspoon salt; toss well to coat.