Nina Choi; Styling: Lisa Lee
Total Time
30 Mins
8 servings (serving size: 3/4 cup)

How to Make It

Step 1

Combine 2 quarts water and 1 tablespoon salt in a large Dutch oven; bring to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Step 2

Heat olive oil in a large nonstick skillet over medium-high heat, swirling to coat. Add shallots, and sauté for 3 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and pepper; toss to coat. Cook for 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts.

Chef's Notes

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Ratings & Reviews

Chickenbones's Review

March 21, 2013

epestrad's Review

April 11, 2011
These were wonderful! They were super easy to make, and had a great flavor to them. I will definitely make these again.

Kayte401's Review

April 25, 2011
Easy and tasty.

carolfitz's Review

May 29, 2011
Super-easy to prep in advance (cook beans & hold and saute shallots & hold) then a quick finish before dinner. Used french green beans and a little less oil than called for, this was very good. Served with CL's snapper with mango salsa.

daneanp's Review

March 27, 2011
This was easy and delicious. I even cut the oil in half and it was still excellent. I plan to serve this for Easter dinner. I could easily see this on the Thanksgiving table with a sprinkle of dried cranberries along with the hazelnuts. Every bit as good as the fat-laden green bean casserole and so much better for everyone at the table. Try this dish - you'll love it!!

ACrews's Review

April 24, 2011
I made this for Easter dinner and it was great. I did this at the last minute right before we sat down so I was able to skip the ice water bath. I had the onions (forgot to get shallots at the grocery, oops) slightly carmelized before I tossed the beans in the water, then put the cooked green beans right in with the onions, topped with nuts and it was on the table. I added a pinch of nutmeg which added a really nice fragrance.