From "Fine Cooking Thanksgiving Cookbook" (Julianna Grimes)
Serves 8
Chopped hazelnuts are a fine flavor match for green beans – and a refreshing departure from the more-expected almonds. The beans will hold at room temperature for several minutes before serving; cover with foil to keep warm.
10 to 12 medium shallots, sliced lengthwise
1⁄4 inch thick
2 pounds green beans, trimmed
10 medium cloves garlic, coarsely chopped
6 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1⁄2 cup finely chopped fresh flat-leaf parsley
1⁄2 cup coarsely chopped toasted hazelnuts
2 teaspoons finely grated lemon zest
1. Position racks in the top and bottom thirds of the oven and heat the oven to 450 degrees F.
2. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to two large baking dishes (about 10x15 inches) and roast until tender and very lightly browned, stirring once, 18 to 20 minutes.
3. Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle this over the roasted vegetables when they come out of the oven and toss to coat. Serve warm.
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