Charred Green Beans with Hazelnut Topping
Prep time
10 minutes
Cook time
16 minutes
Servings
6
Elevate your veggie side game with these Charred Green Beans topped with a sweet-savory hazelnut cranberry blend. Crisp-tender green beans are pan-seared in Ellyndale® Organics Liquid Coconut Oil until blistered and golden, then finished with a bright, zesty topping of NOW Real Food® Dry Roasted Hazelnuts, orange zest, and fresh herbs. Perfect for holiday gatherings or cozy fall dinners, this vegan side dish delivers texture, color, and bold seasonal flavor in every bite.
Ingredients
For Green Beans
24 ounces
fresh green beans, trimmed
3 tablespoons
Liquid Coconut Cooking Oil, Organic
½ teaspoon
salt
¼ teaspoon
black pepper
----------------
For Hazelnut Topping
½ cup chopped
Hazelnuts, Dry Roasted & Unsalted
¼ cup
dried cranberries
2
cloves garlic, minced
1 tablespoon
finely chopped fresh basil
1 tablespoon
orange zest
¼ teaspoon
salt
1 tablespoon
Extra Virgin Olive Oil, Organic
Directions
- In a small bowl, stir together ingredients for hazelnut topping. Set aside.
- Bring a large pot of water to a boil. Add green beans and boil 4 minutes. Drain green beans and set aside in strainer.
- Heat coconut oil over medium-high heat in a large skillet. Once oil is very hot, add green beans and cook 10-12 minutes, stirring occasionally for even charring, until green beans are wrinkled and tender.
- Turn heat off and season green beans with salt and pepper.
- Transfer green beans to a serving plate or platter and spoon hazelnut topping over the top. Serve right away.
