Monday, March 11, 2013

Roasted Haricot Verts with Citrus Hazelnut Butter

This dish holds well while preparing the rest of dinner. The heat from the roasted beans warms the butter and lights the citrus flavors.
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.

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