Green Beans with Dill Caper Butter and Toasted Hazelnuts
Fresh green beans tossed with a zesty dill and caper compound butter and toasted hazelnuts. An easy and elegant side dish for any time of year!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup hazelnuts
- 3-4 tablespoons Dill Caper Butter, room temperature (click the link to access the recipe)
- 1 pound green beans (preferably haricot verts)
- coarse salt and freshly ground pepper.
- extra chopped fresh dill for serving (optional)
Instructions
- 1
Toast the hazelnuts: Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Transfer to the oven and toast until darker in color and fragrant, about 8-10 minutes. Transfer the hazelnuts to a clean kitchen towel and cover. Let the nuts steam for a few minutes and then rub them vigorously with the kitchen towel to remove some of the skins. Coarsely chop the hazelnuts and transfer to a large bowl. Set aside.
- 2
Bring a large saucepan of water to a boil and season with salt. Add the green beans and cook until tender, anywhere from 3-8 minutes. Drain and transfer to a serving bowl.
- 3
Add 3-4 tablespoons of the room temperature DIll Caper Butter to the green beans and stir to combine. Season to taste with salt and pepper and add a little chopped fresh dill for garnish. Serve immediately topped with toasted hazelnuts.