|Roasted Haricot Verts with Citrus Hazelnut Butter|
1 pound haricot verts
4 Tablespoons unsalted butter
1 Tablespoon shallots, finely chopped
1 garlic clove, minced
1 Tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon salt and freshly ground pepper, to taste
1/3 cup roasted hazelnuts, finely chopped
Preheat oven to 400F.
Wash and trim haricot verts and place on a single layer in baking sheet lined with parchment.
In a large serving dish, combine butter, shallots, garlic, orange zest, orange juice, salt and pepper and set aside.
Cook haricot verts in oven for 8-10 minutes until they are just tender. While still beans are still hot put into citrus butter and toss well.
Sprinkle roasted hazelnuts over top and serve.