Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts-this easy vegetable side dish goes great with any meal.
Thanksgiving is tomorrow! Are you ready? Ready or not here the big meal comes! If you are looking for an easy side dish that will WOW all of your guests, make these Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts. They are my FAVORITE green beans. I would almost pick them over dessert. I said almost:) Good thing it is Thanksgiving and I don’t have to choose. I can eat all the things!
Fresh green beans are the way to go, no canned beans allowed. The green beans get coated in brown butter and are topped with crispy shallots and hazelnuts. The flavor combination is out of this world.
The ingredients are SO simple, but the end result is amazing! Add Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts to your Thanksgiving menu now. And I get it if you are green bean casserole fan and have to go with tradition on Thanksgiving. You can make these simple and stunning green beans for Christmas or you can have two green bean dishes on Thanksgiving. Remember, you can eat ALL the things! And my green beans might surprise you. Your green bean casserole might become retired:)
Happy Thanksgiving friends! We hope you have a wonderful holiday filled with love, laughter, gratitude, and of course, good food. We are grateful for you all!
Green Beans with Brown Butter, Crispy Shallots, and Hazelnuts
- 4 tablespoons canola oil
- 3 shallots thinly sliced
- 1 1/2 pounds green beans ends snapped off
- 3 tablespoons butter
- 1/3 cup roughly chopped hazelnuts
- Kosher salt and black pepper to taste
- Place oil in a medium skillet and add the shallots. Turn the heat to high and cook until the shallots start to bubble. Reduce heat to medium heat and cook, stirring often, until shallots are golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate. The shallots will crisp up as they cool.
- Bring a large pot of salted water to a boil. Carefully add the green beans and cook until just tender, 3 to 5 minutes. Don't overcook the beans. You want them to be crisp.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir with a wooden spoon as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smells nutty. Drain the green beans and add them to the skillet with the brown butter. Toss until all of the green beans are well coated. Season with salt and black pepper, to taste.
- Transfer green beans to a serving bowl or platter and top with crispy shallots and toasted hazelnuts. Serve warm.
Have you tried this recipe?
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Yum! Making these for tomorrow!
Yum! These look amazing
These look amazing…. Going on my to do list!!!! Thank you!
Finally a recipe that will make people actually want to eat vegetables like green beans! Sounds delish for the fall season!
gorgeous green beans Maria!
Nice way to enjoy some green beans!
nice, like the simplicity of this recipe, looks wonderful and a nice addition to my recipe kit! thank you for sharing this?
I am late to the browned butter party, but this sounds like a perfect use. We like to make garlic green beans, and I bet the browned butter and crispy shallots would be great on those.
brown butter and crispy shallots = two of my absolute favorite things!
I never thought ingredients like beans and brown butter would work so good together. I tried it out and was fantastic. Thanks for the recipe.
If using frozen green beans, how should I prep the beans before tossing in the brown butter?
You can just cook them a little longer.