Ah, the end of September. Fall is creeping in while the summer produce is still abundant and plentiful. This recipe is a perfect take on adding a cozy spin to a summertime classic, by adding warm, nutty hazelnuts to freshly steamed green beans. Complemented with complex flavors of balsamic vinegar and olive oil, this dish is bright, vibrant, and green while also pulling in nutty and fruity flavors.
I’ve been eating this as a lunch item, but it would also be a great dinner side. This would pair well with any simply prepared protein, and leftovers could be served as a salad topper or on the go lunch for the next day. The hazelnuts add protein and fat to this dish that makes it more filling than an average lunch salad, and this dish works perfectly as a work from home meal or a to-go lunch in a container.
The green beans hold up to the dressing over a couple of hours, so this can be made in the morning for lunch later in the day. If wanting to meal prep, I recommend cooking a bunch of green beans ahead of time and prepping the hazelnuts, but dressing and assembling a couple of hours before serving. The hazelnuts will get soggy over time in the dressing, and the green beans will turn a bit gray because of the acid in the balsamic vinegar as they sit, so best to keep the components separate until ready to serve.
Recipe down below, photo up top! This is enough for one lunch serving, feel free to scale it up for meal prep or as a big dinner salad.
Green Beans with Hazelnuts
- 1 cup (about 20-25) green beans
- 1 tsp balsamic vinegar
- 1 tsp Extra Virgin Olive Oil
- ¼ cup of hazelnuts
- Salt to taste
- Snip the stem ends off of the green beans, then wash and drain in a colander before use.
- Add the green beans to a large saute pan, and fill the pan with enough water to fully fill the bottom of the pan. Cover the pan and heat on high, until the water is boiling and there is a lot of steam in the pan. Cook the green beans for about 5 minutes, until vibrantly green and tender. Once cooked, remove the lid and drain the green beans in a colander, and rinse with cold water to stop the cooking. Shake off excess water and set aside.
- Add the hazelnuts to a small saute pan and toast over medium-low heat until aromatic and lightly golden brown, about 5 minutes stirring constantly. Once toasted, move the hazelnuts to a cutting board and chop roughly, allowing some large pieces of hazelnuts to remain.
- Pat the green beans dry with a paper towel and move to a plate or desired serving container. Drizzle with olive oil and balsamic vinegar, and top with a sprinkle of salt and the chopped roasted hazelnuts.