When it comes to side dishes that steal the spotlight, few can compete with the remarkable combination of green beans, brown butter, crispy shallots, and hazelnuts. This dish is not only visually stunning but also brimming with flavor and texture. The crisp-tender green beans are enhanced by the nutty richness of brown butter, while the crispy shallots add a delightful crunch, and the hazelnuts bring a lovely earthy note. Perfect for any occasion, this recipe will elevate your dining experience, whether it’s a casual weeknight dinner or a festive holiday gathering.
Why This Recipe Belongs in Your Rotation
This dish is a harmonious blend of flavors and textures that will make it a staple in your kitchen. The green beans provide a fresh and vibrant base, while the brown butter adds a luxurious depth that is hard to resist. Crispy shallots introduce a satisfying crunch, and the hazelnuts contribute a delightful nuttiness that perfectly complements the other ingredients. Not only is it quick and easy to prepare, but it also pairs beautifully with a wide variety of main courses. From roasted meats to hearty grains, it’s versatile enough for any meal. Plus, it’s a great way to incorporate more vegetables into your diet without sacrificing taste.
What We’re Using
- 4 tablespoons canola oil: Ideal for frying shallots, canola oil has a high smoke point and a neutral flavor that won’t overpower the dish.
- 3 shallots, thinly sliced: These will be fried until crispy, adding a sweet and savory crunch.
- 1 ½ pounds green beans: Fresh green beans are the star of this recipe; make sure to snap off the ends for a clean presentation.
- 3 tablespoons butter: Browned to perfection, this ingredient adds a rich, nutty flavor to the dish.
- ⅓ cup roughly chopped hazelnuts: These nuts add a delicious crunch and enhance the overall flavor profile.
- Kosher salt and black pepper: Essential for seasoning and enhancing the flavors of the dish.
Tools & Equipment Needed
- Large skillet: Perfect for frying the shallots and sautéing the green beans.
- Slotted spoon: Useful for removing the crispy shallots from the oil.
- Cutting board and knife: Necessary for slicing shallots and chopping hazelnuts.
- Colander: For rinsing and draining the green beans after cooking.
Directions: Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
Step 1: Prepare the Shallots
In a large skillet, heat the canola oil over medium heat. Once the oil is shimmering, add the thinly sliced shallots. Fry them, stirring occasionally, until they are golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate, allowing excess oil to drain. Sprinkle with a pinch of salt while they are still warm.
Step 2: Cook the Green Beans
In the same skillet, remove any excess oil, leaving about 1 tablespoon in the pan. Add the green beans and sauté for about 5-7 minutes, stirring frequently, until they are bright green and tender-crisp. Season with kosher salt and black pepper to taste.
Step 3: Brown the Butter
Once the green beans are cooked, push them to one side of the skillet. In the empty space, add the butter and allow it to melt. Continue cooking the butter over medium heat until it turns a golden brown color and emits a nutty aroma, about 3-4 minutes. Be sure to stir gently to prevent burning.
Step 4: Combine Ingredients
Once the butter is browned, toss the green beans with the butter, ensuring they are well-coated. Add the chopped hazelnuts and half of the crispy shallots, mixing everything together. Taste and adjust seasoning if necessary.
Step 5: Serve
Transfer the green beans to a serving platter and sprinkle the remaining crispy shallots on top for that extra crunch. Serve warm and enjoy the delightful combination of flavors and textures in every bite.
Better-for-You Options
- Use olive oil instead of canola oil for a more robust flavor and added health benefits.
- Try using ghee instead of butter for a nutty flavor that is also lactose-free.
- Swap hazelnuts for walnuts or almonds if you prefer a different nut or have allergies.
- For a lower-fat option, consider steaming the green beans instead of sautéing them.
Problems & Prevention
- Shallots burning too quickly: Keep an eye on them and adjust the heat as necessary. Stir frequently for even cooking.
- Green beans overcooking: Aim for them to remain bright green and crisp. Test for doneness after 5 minutes to avoid mushiness.
- Butter browning too fast: If the butter begins to smoke, reduce the heat immediately to prevent burning.
- Insufficient seasoning: Always taste as you go! Adjust salt and pepper based on your preference.
Shelf Life & Storage
Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the crispiness of the shallots. The green beans may lose some texture upon reheating, but they will still be delicious.
Quick Questions
Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans, but make sure to thaw and drain them thoroughly. They may require a bit more cooking time to achieve the desired crisp-tender texture.
What other nuts can I use instead of hazelnuts?
Almonds, walnuts, or pecans can be excellent substitutes for hazelnuts, each bringing its unique flavor and crunch to the dish.
How can I make this dish vegan?
To make this dish vegan, simply substitute the butter with a plant-based alternative like vegan butter or olive oil, and omit the shallots if they are fried in butter.
What can I serve with Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts?
This dish pairs wonderfully with roasted chicken, grilled salmon, or a hearty grain salad. It complements a wide range of proteins and can be served alongside any main course.
Weekend Projects
- Sally’s Baking Addiction: Discover more delicious side dishes
- Pinch of Yum: Explore creative ways to incorporate green beans into your meals
- Minimalist Baker: Find simple and healthy recipes that fit your lifestyle
Final Bite
Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts is more than just a side dish; it’s a celebration of flavors and textures that will leave your guests talking long after the meal is over. With the right balance of richness from the brown butter, crunchiness from the shallots, and the earthiness of hazelnuts, this recipe is bound to become a favorite in your home. So gather your ingredients, roll up your sleeves, and treat yourself to this delightful dish that showcases the beauty of simple, fresh ingredients. Enjoy every bite!
Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
Equipment
- Large Skillet
- Slotted Spoon
- Cutting board and knife
- Colander
Ingredients
- 4 tablespoons canola oil
- 3 shallots thinly sliced
- 1 ½ pounds green beans ends snapped off
- 3 tablespoons butter to be browned
- ⅓ cup hazelnuts roughly chopped
- kosher salt to taste
- black pepper to taste
Instructions
- In a large skillet, heat the canola oil over medium heat. Once shimmering, add the thinly sliced shallots. Fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while warm.
- Remove excess oil from the skillet, leaving about 1 tablespoon. Add green beans and sauté for 5-7 minutes, stirring frequently, until bright green and tender-crisp. Season with kosher salt and black pepper to taste.
- Push green beans to one side of the skillet. Add butter to the empty space and melt. Continue cooking over medium heat until butter is golden brown and nutty smelling, about 3-4 minutes, stirring gently to prevent burning.
- Toss green beans with browned butter to coat well. Add chopped hazelnuts and half of the crispy shallots, mixing everything together. Taste and adjust seasoning if needed.
- Transfer green beans to a serving platter and sprinkle remaining crispy shallots on top. Serve warm and enjoy.
Notes
- Use olive oil instead of canola oil for a more robust flavor and health benefits.
- Substitute ghee for butter to make the dish lactose-free with a nutty flavor.
- Swap hazelnuts with walnuts or almonds for different nutty tastes or allergy considerations.
- For lower fat, steam the green beans instead of sautéing.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to maintain crispiness.
