Roasted green beans with toasted hazelnuts and shaved pecorino
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
To make the dish more substantial, add 2 cans of rinsed and drained chickpeas to the green beans and divide the mixture between 2 baking sheets. Roast them together and then top with the nuts and cheese.
Ingredients
String beans
2½ pound(s), ends trimmed
Olive oil
2 tbsp(s)
Kosher salt
1 tsp(s)
Shelled hazelnuts
⅓ cup(s), toasted, coarsely chopped
Grated Pecorino cheese
1 oz, haved with a vegetable peeler (about 1/4 cup)
Lemon
1 medium, cut into wedges
Instructions
1
Preheat oven to 425ºF.
2
Divide green beans between 2 rimmed baking sheets; drizzle each with 1 Tbsp oil. Sprinkle each with 1/2 tsp salt and toss with your hands to mix; spread beans in an even layer. Roast green beans, stirring them once or twice, until they’re softened and browned in spots, about 25-30 minutes. Transfer to a serving platter; sprinkle with hazelnuts and cheese. Serve immediately with lemon wedges.
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