Roasted green beans with toasted hazelnuts and shaved Pecorino
PersonalPoints™ per serving
Here's a beautiful, delicious, and healthy side dish that's super easy to make and impressive-looking enough to serve at any dinner party. It also requires just six ingredients, most of which you may have on hand already. We love the color and flavor contrast of the oven-roasted beans, toasted chopped hazelnuts, and shaved Pecorino cheese, while a squeeze of lemon juice gives it a touch of citrusy brightness. To make the dish a bit more substantial as a main, you can 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, shaved 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 cup