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Green Beans with Caramelized Shallots and Roasted Hazelnuts

Green beans, a staple in many kitchens, are often sought after for their versatility and nutritious profile. When paired with the sweetness of caramelised shallots and the nutty crunch of roasted hazelnuts, green beans transform into a dish that’s not only healthy but also rich in flavours and textures. This recipe for green beans with caramelised shallots and roasted hazelnuts is simple yet elegant, making it perfect for both weeknight dinners and special occasions.

The key to this dish lies in the caramelisation of the shallots and the roasting of the hazelnuts. Caramelising shallots bring out their natural sweetness, creating a delightful contrast with the fresh, crisp green beans. The roasted hazelnuts add a unique texture and a depth of flavour that complements the overall dish.

This dish can be served as a side to both meat and vegetarian main courses. It pairs beautifully with grilled chicken, roasted lamb, or even a hearty vegetarian lasagna. The versatility of this dish lies in its ability to complement a wide range of flavours.

This recipe for green beans with caramelised shallots and roasted hazelnuts is a testament to how a few simple ingredients, when prepared with care, can create a dish that is both nutritious and full of flavour. It’s a wonderful way to add a gourmet touch to your meals without too much fuss. Enjoy the blend of textures and flavours, and don’t hesitate to share this delightful recipe with your friends and family!

Basic Ingredients for Green Beans with Caramelized Shallots and Roasted Hazelnuts

Green Beans:

Green Beans: The star of the dish, green beans, are chosen for their crisp texture and fresh, slightly sweet flavour. They provide a nutritious base rich in fibre and vitamins.

Shallots: Shallots are milder and sweeter than onions, which makes them ideal for caramelising. They add a depth of flavour to the dish with their natural sweetness and soft texture.

Vegetable Oil: Used for sautéing the shallots, vegetable oil is preferred for its neutral flavour and high smoke point, ensuring even caramelisation without overpowering the taste of the shallots.

Roasted Hazelnuts: Hazelnuts bring a nutty crunch to the dish, contrasting the textures while adding a rich, toasted flavour.

Sea Salt & Black Pepper: These seasonings enhance the natural flavours of the green beans and shallots. Sea salt adds a finer, more nuanced salty flavour compared to regular table salt.

alternative ingredients

Green Beans: Asparagus or snap peas can be used as a crunchy, green alternative.

Shallots: Red onions or leeks could be substituted for a different but still sweet flavour.

Vegetable Oil: Olive oil or butter can be used for a richer flavour.

Roasted Hazelnuts: Almonds, walnuts, or pecans can be great alternatives for different nutty flavours and textures.

Preparation Tips for Green Beans with Caramelized Shallots and Roasted Hazelnuts

  • Ensure the green beans are evenly steamed but still crisp.
  • Slice the shallots thinly and uniformly for even caramelisation.
  • Roast the hazelnuts beforehand to enhance their flavour and crunchiness.

Serving Tips for Green Beans with Caramelized Shallots and Roasted Hazelnuts

  • Serve warm or cold as a side dish.
  • Garnish with a sprinkle of finely chopped parsley or lemon zest for added colour and flavour.
  • Pair with a protein like grilled chicken, fish, turkey, or fish for a balanced meal.

storage tips

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a pan over low heat to maintain the texture of the beans.
  • It’s best to consume this dish fresh, as the textures can change upon reheating.

Green Beans with Caramelized Shallots and Roasted Hazelnuts

5 from 1 vote
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 1 kg green beans
  • 8 shallots, thinly sliced
  • 3 tbsp vegetable oil
  • ¼ cup roasted hazelnuts, roughly chopped
  • sea salt
  • freshly ground black pepper


  • In a large steamer, boil water and place the green beans in the steam basket. Steam the beans for 5–7 minutes, add salt to taste; then blanch in cold water so that they retain their bright green colour and don’t overcook.
  • In a medium-sized pot, sauté the shallots with a pinch of salt in vegetable oil on medium heat for about 15 minutes, until they have caramelised and are golden brown in colour.
  • Add the steamed green beans, roasted hazelnuts, sea salt and pepper; gently toss and serve.

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Recipe Rating


  • Nora Makansi

    5 stars
    Simply perfect!

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