These Lemon Roasted Green Beans get their flavor from lemon, hazelnuts and goat cheese. It's a healthy side dish that your family will love!
Once in awhile I'll come across a recipe that I love so much that I make it like, 3 or 4 times in a single week after I discover it. These Lemony Roasted Green Beans with Goat Cheese and Hazelnuts are one of those recipes.
The first time I made it, I knew I had a winner, but I needed to make a few tweaks to make it even better. The beans were a little overcooked, and there was far too much lemon. The second time, I had made the changes I thought I needed to make and the beans came out perfectly. Then I needed to make them again because they were just that good (and because my CSA gave me more beans).
I had never tried roasting green beans before this recipe. I had only ever stir-fried or sauteed them. However, now that I know how easy it is to get perfect results when roasting green beans, I don't think I'll ever go back.
While I still love my Szechuan Green Beans, I may just try to modify the recipe to include roasting (yes, I know, it will be a far cry from the traditional method. Oh well.)
These beans are the perfect addition to a weeknight meal, and they're great to make when local beans are in season (think late summer). However, they're equally perfect in the winter during the holiday season.
They make a fresh flavored and healthy alternative to the creamy green bean casseroles that often accompany holiday meals.
How to make Lemon Roasted Green Beans:
These delicious green beans are easy to make, and, since they're roasted, the cooking is relatively hands-off. The beans start off on their roasting journey covered in foil. This allows them to steam and cook through. Then the foil is removed, which allows them to get some nice, browned spots.
While the beans are cooking, whisk together the seasoning mixture. The only cooking this step requires is a little time in the microwave. When the beans are done, simply toss them in this sauce, then serve the beans on a platter or on individual plates and top them with goat cheese and hazelnuts.
Lemon Roasted Green Beans Ingredients:
- Green beans: prepare the beans by trimming off both ends to avoid any toughness
- Olive oil
- Sugar: you won't taste any sweetness, but the sugar does help the beans to brown when they're roasting
- Salt and pepper: this is a great recipe to try using MSG-salt
- Garlic
- Lemon zest: pro-tip: Use a microplane for the easiest zesting
- Lemon juice
- dijon mustard
- Minced fresh chives
- Goat cheese
- Hazelnuts toasted, skinned, and coarsely chopped: The easiest way to toast hazelnuts is in a stainless steel or cast iron skillet over medium heat, shaking the pan often to prevent burning. Once they smell fragrant and begin to get browned spots, remove them from the heat. To remove the skin (or at least as much as is possible) put the hazelnuts in a large jar or other large container with a secure lid. Shake the hazelnuts vigorously, and the skin will flake off.
Want more delicious vegetable recipes?
Lemon Roasted Green Beans Nutrition Notes:
This is a relatively healthy side dish. The portion can be doubled to make an entree. In that case, it could be served over greens as a salad, or with a starchy side like potatoes or fresh bread.
This recipe is gluten-free and vegetarian as written. To make this recipe vegan and dairy-free, skip the goat cheese, or use your favorite dairy-free cheese substitute instead.
Lemon Roasted Green Beans with Goat Cheese and Hazelnuts
Equipment
- 1 Microplane or lemon zester
Ingredients
- 1 pound green beans trimmed
- 3 Tablespoons olive oil
- ½ teaspoon sugar
- salt and pepper
- 1 clove garlic minced or pressed
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon dijon mustard
- 1 Tablespoon minced fresh chives
- 1 ounce goat cheese crumbled
- 2 Tablespoons hazelnuts toasted, skinned, and coarsely chopped
Instructions
- Move oven rack to lowest position and heat oven to 450°F. Toss 1 pound green beans with 1 Tablespoon of olive oil, ½ teaspoon sugar, ½ teaspoon of salt, and ¼ teaspoon of pepper. Spread onto a rimmed baking sheet and cover tightly with aluminum foil. Cook for 10 minutes.
- Remove the foil and continue to cook for 8 more minutes, stirring beans halfway through. Beans should be spotty brown when done.
- While the beans are cooking, stir together minced garlic, 1 teaspoon grated lemon zest, and the remaining 2 Tablespoons of olive oil in a medium, heatproof bowl. Microwave on high for 1 minute until bubbling. Let sit for a minute, then whisk in 2 teaspoons lemon juice, ½ teaspoon dijon mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
- Add the cooked beans and 1 Tablespoon minced fresh chives to the bowl with the dressing. Toss to coat. Divide beans evenly among 2-4 dishes, and top each portion with an equal amount of goat cheese and hazelnuts.
Nutrition
Klara says
yum!! This looks delicious!