Roasted green beans with toasted hazelnuts and shaved pecorino
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.
Uncooked string beans
2½ pound(s), ends trimmed
⅓ cup(s), toasted, coarsely chopped
Grated Pecorino cheese
1 oz, haved with a vegetable peeler (about 1/4 cup)
1 medium, cut into wedges
- Preheat oven to 425ºF.
- 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.
Serving size: ½ c