Terry (teaberry on Slow Travel) was kind enough to fill in for Eden in posting a recipe for today's ingredient - green beans. She picked a Bobby Flay recipe that she found on the Food Network.
Terry substituted toasted almonds for the hazelnuts, and I considered doing the same, but I decided to try skinning and toasting the hazelnuts instead. I did a little research online and found this information on boiling the nuts with baking soda to make the skin come off. It worked really well, so I dried the nuts and toasted them.
After that, the dish was easy to put together. The recipe called for 3T of olive oil, but I think 2T would have been fine. Another keeper - thank you, Terry!
Roasted Green Beans with Shallots and Hazelnuts
Recipe courtesy Bobby Flay
Serves: 4 to 6 servings
* 1 pound green beans, trimmed
* 3 tablespoons olive oil
* 4 shallots, thinly sliced
* Salt and freshly ground black pepper
* 1/4 cup hazelnuts, toasted and coarsely chopped
* 1 tablespoon finely chopped lemon zest
* 2 tablespoons chopped fresh parsley leaves
Preheat oven to 425 degrees F.
Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.