Green Beans with Toasted Hazelnuts & Lemon Pepper Butter
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
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.
Serves
6 servings
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
3 Tbsp. hazelnuts 1 1/2 Tbsp. butter, softened
Pyramid Peak Lemon Pepper
2 tsp. Pyramid Peak Lemon Pepper
Kosher Salt
1 tsp. Kosher Salt
8 cups water
1 ½ pounds green beans, trimmed
1 tsp. lemon zest
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.
Step 3
Note: butter can be prepared up to a week ahead and refrigerated, or up to three weeks in advance and frozen.
Step 4
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 5
Top with lemon zest before serving.
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