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Test Kitchen Approved

Green Beans with Toasted Hazelnuts & Lemon Pepper Butter

Green Beans with Toasted Hazelnuts & Lemon Pepper Butter

Green Beans with Toasted Hazelnuts & Lemon Pepper Butter

Recipe By Savory Spice Test Kitchen

Yields

6 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

Savory toasted hazelnuts and bright flavors from our best-selling Pyramid Peak Lemon Pepper turn basic green beans into a crowd-pleasing side dish. Perfect for Thanksgiving, family gatherings, or getting kids to eat their vegetables.

Pro tip: make the lemon pepper compound butter beforehand and refrigerate or freeze to save a step during cooking.

Ingredients

3 Tbsp. hazelnuts

1 1/2 Tbsp. butter, softened



8 cups water

1 ½ pounds green beans, trimmed

1 tsp. lemon zest

Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    Pyramid Peak Lemon Pepper seasoning is an all-purpose lemon & pepper blend that's the perfect balance of tart, salty, and peppery flavors. The ...

    View full details
  • Kosher Salt

    This flaky Kosher Salt is pure, unrefined sea salt perfect for all types of cooking. Use kosher salt as a substitute for fine salt (1 tsp. Kosher S...

    View full details
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Directions

Step 1:

Heat a small frying pan to medium heat and add hazelnuts without oil. Gently stir frequently for 5-10 minutes until toasted. Remove from heat and chop when cool.

Step 2:

Combine butter, chopped hazelnuts, and Pyramid Peak Lemon Pepper in a small bowl and stir with a fork until well blended.

Note: butter can be prepared up to a week ahead and refrigerated, or up to three weeks in advance and frozen.

Step 3:

Bring 8 cups of water and salt to boil in a large saucepan. Add green beans and cook for 3 minutes. Drain. Return green beans to pan on medium heat. Add hazelnut and butter mixture. Cook for 3 minutes or until the butter mixture melts. Toss gently to coat.

Step 4:

Top with lemon zest before serving.