Lemony Roasted Green Beans with Goat Cheese and Hazelnuts

Give your Roasted Green Beans some flavor by adding some lemon, hazelnuts and goat cheese. It's a flavorful 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.

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Lemony Roasted Green Beans with Goat Cheese and Hazelnuts

Carissa Serink

Give your Roasted Green Beans some flavor by adding some lemon, hazelnuts and goat cheese. It's a flavorful side dish that your family will love!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Calories: 170kcal

Cook ModeKeep your screen on

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 green beans with 1 Tablespoon of olive oil, the 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 foil and continue to cook for 8 more minutes, stirring beans halfway through. Beans should be spotty brown when done.
• While beans are cooking, stir together garlic, lemon zest and 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 the lemon juice, mustard, ⅛ teaspoon salt and ⅛ teaspoon pepper.
• Add cooked beans and chives to the bowl with the dressing. Toss to coat. Divide beans evenly among 2-4 dishes, and top each with goat cheese and hazelnuts.

Nutrition

Calories: 170kcal

Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

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Lemony 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.