Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
This Green Beans side dish is SO DELICIOUS! Nutty brown butter, crispy shallots, and crunchy hazelnuts combine for a perfect flavor and texture combo.
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.