Northwest Wine - Online Magazine
Garlic Roasted Green Beans with Shallots and Hazelnuts
The cool weather after the fall harvest is when traditionally you'd bring out your tubers and root vegetables. Roasting brings out the natural sweetness of sweet potato and gives them a nice crispy crust. The bacon vinaigrette seals the deal making this a perfect comfort food addition.
Here's what you do:
1) Preheat oven to 425 degrees F.
2) In a baking pan toast hazelnuts in one layer in middle of oven 10 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
3) Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown.
4) Stir to loosen beans and keep garlic from burning. If you want to add a splash of white wine (or chicken stock) to deglaze the pan, that would be okay. The moisture helps cook the beans.
5) Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.
Oregon hazelnut facts:
Oregon's Willamette Valley is home to 99 percent of the U.S. hazelnut industry. About 650 farm families grow hazelnuts on 28,000 acres in Oregon.
The first cultured hazelnut tree in Oregon was planted in 1858. By 1905, the industry had taken root as it were. Today, Yamhill County is at the center of the hazelnut frenzy. Oregon hazelnuts are much larger and flavorful than the prolific Turkish hazelnuts and are therefore, highly sought after.
Source: Inspired by a recipe by Bobby Flay
Wine Pairings
Usually paired with wines chosen for main course, or try a light Pinot noir or red blend.
Ingredient List
Here's what you need:
- 1 pound green beans, trimmed
- 1 shallot, thinly sliced
- 4 cloves garlic, crushed
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 teaspoon grated lemon zest
- 1/4 cup hazelnuts, toasted and chopped
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