Photo: Nina Choi; Styling: Lisa Lee
Total Time
30 Mins
Yield
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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Chickenbones's Review

Kayte401
March 21, 2013
N/A

carolfitz's Review

daneanp
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.

Kayte401's Review

ACrews
April 25, 2011
Easy and tasty.

ACrews's Review

Chickenbones
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.

epestrad's Review

carolfitz
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.

daneanp's Review

epestrad
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!!