The most delicious Green Beans with Hazelnuts, lemon zest and optional truffle oil-an easy, tasty, vegan, gluten-free side dish that can be made in 15 minutes flat!
This recipe for Green Beans with Hazelnuts and Lemon Zest (and optional truffle oil) is hands-down my favorite way to prepare green beans, not only for their amazingly delicious flavor but because they are quick and easy. We’ve made this so many times in our catering business with rave reviews.
The best part? They can be made in 15 minutes flat. And on Thanksgiving, when basically everything is competing for oven space, these are made on the stovetop, in a sauté pan, just before dinner is served so they are perfectly vibrant, crisp and green.
Quickly saute shallots in a little butter or olive oil. You can easily keep this vegan with olive oil but butter does add good flavor here, browning up and adding a sweet, nutty flavor.
Add green beans and stock, steam for 7-8 minutes.
Season with salt, pepper, and lemon zest, and toss.
Add toasted hazelnuts. 
Elevate the dish with a drizzle of truffle oil right before serving.
Inhale the beautiful aroma . . . . toasty, lemony, and bright. The key here is adding enough salt to taste. 😉
More recipes you may enjoy
- Green Beans with Toasted Walnut Vinaigrette
- Vegan Green Bean Casserole
- Charred Green Beans with Bagna Cauda
I hope you enjoy the recipe for Green Beans with Hazelnuts and lemon as much as we do. One of my favorite ways to make green beans!
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Green Beans with Hazelnuts and Lemon!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: side, vegan, side dish
- Method: stovetop
- Cuisine: Northwest
Description
Green Beans with Hazelnuts and Lemon Zest -an easy, delicious, vegan, gluten-free side dish that can be made in 15 minutes flat!
Ingredients
- 2 shallots, sliced into thin rings
- 2 tablespoons olive oil ( or sub part butter)
- 1 pound green beans
- 1 cup broth or stock
- 1/2 teaspoon kosher salt
- cracked pepper to taste
- 1/4 cup toasted crushed hazelnuts
- zest of one lemon
- 1–2 teaspoons truffle oil (optional but amazing)
Instructions
- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Add green beans, stock and salt and pepper.
- Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
- Remove lid, bring the liquid to a boil and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
- Taste, adding more salt if needed! Serve immediately.
Nutrition
- Serving Size:
- Calories: 123
- Sugar: 4.2 g
- Sodium: 239.6 mg
- Fat: 9.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 9.8 g
- Fiber: 3.6 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Delish!
Awesome!
Delicious and simple. I should have doubled it. Everyone wanted thirds.
(Next time, I’ll halve the water & cook more slowly, just a preference.)
Thanks so much Zarana- so happy you enjoyed these!
I cannot believe this recipe doesn’t have more reviews. It’s my go-to green bean recipe and has been on my Thanksgiving menu ever since I discovered it. The lemon is a welcome pop of freshness among all the rich foods on the table and the hazelnuts make it festive.
Thanks Anne, so glad you are enjoying!
Is there a potential alternative for people who are allergic to hazelnuts?
Yes, feel free to use a different nut- almonds, pine nuts, pecans would all work. 🙂
This is a late post. I first made these for Thanksgiving last year and they were absolutely delicious – a really great alternative to green bean casserole. I have since made them several times.
Appreciate this Nan!
I discovered I didn’t have a lemon, but still went ahead with it. We all loved it, the truffle oil & hazelnuts made it very special!
Thanks Kerrie! Just for future reference- in a pinch you can always do just a splash of mild vinegar like apple cider, champagne, or white balsamic.
Super yummy! The truffle oil made it even more special. Thank you, Sylvia- I made three of your recipes today (no 4!) and they were all excellent: This recipe, the Simple Celery Soup, Instapot Chil (in my regular rotation), and the Non-Knead Sourdough bread – (another one of my staples). Love your recipes and the lovely thoughts you infuse into your blog.
I’m so glad you enjoyed this and the other recipes Kelly!
Excellent and easy. Left the truffle off as I didnt want to run to the store. Still delicious.
Made a double batch for a potluck and everyone loved them. Thanks for another great recipe. I added the truffle oil like you said….so very good.
Best green beans I’ve ever made. So simple and tasty!