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Brown Butter Green Beans with Hazelnuts

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 pounds green beans, trimmed

1 tablespoon kosher salt 

3/4 cup hazelnuts, coarsely chopped 

3 tablespoons unsalted butter 

1 large shallot, chopped 

1 teaspoon sherry vinegar 

1/4 teaspoon freshly cracked black pepper 

1 teaspoon flaky sea salt 

1 teaspoon hazelnut oil 


  1. Fill a saucepan with water and bring to a boil. Add the green beans and kosher salt and blanch until crisp-tender, 2 to 3 minutes. Drain the beans in a colander, shaking off excess water. Set aside.
  2. In a large nonstick skillet set over medium-high heat, add the hazelnuts and toast until fragrant, 3 to 5 minutes. Remove to a plate. In the same skillet, add the butter and cook until brown, about 1 minute. Add the shallots and saute until softened, about 3 minutes. Add the blanched green beans and cook, tossing, for 1 minute. Add the sherry vinegar and toasted nuts. Gently stir the beans and sprinkle with pepper.
  3. Transfer the green beans to a serving plate and finish with the flaky sea salt and a drizzle of hazelnut oil.