A nice twist on a Thanksgiving favorite. We made ours with almonds instead of hazelnuts.

My son made this dish, he was originally going to barbeque some onions, but decided that it wouldn’t go well with the rest of the meal, and so he produced this green bean recipe from the Food Network website.

2 pounds green beans, trimmed (we lucked into stringless beans at the farmer’s market)
2 shallots thinly sliced
8 cloves garlic, crushed
6 tablespoons olive oil
salt and pepper
2 teaspoons grated lemon zest
1/2 cup hazelnuts, toasted and chopped

Preheat oven to 425 degrees

Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Michael “eyeballed” the olive oil, because in most roasting recipes, a little oil goes a long way, and six tablespoons is a lot.

Remember that your hands are your best tools for tossing! Don’t be afraid to get in there and mix things around, just remember to wash them beforehand, and it’s easy to get oil off your hands, you just need soap and hot water.

Roast in the oven until the beans are cooked through and light golden brown. Depending on your oven, this time could range anywhere from 10 minutes to 25 minutes

Remove from the oven and stir in the lemon zest and hazelnuts.

It’s a garlicky dish, but I think the lemon zest makes it special.

Happy cooking!