Browned Butter Green Beans with Hazelnut Dukkah and Orange Zest Recipe

Introduction

Browned Butter Green Beans with Hazelnut Dukkah is a delightful side dish that combines tender green beans with nutty browned butter and a fragrant, spiced hazelnut topping. This recipe brings a vibrant twist to everyday greens with a touch of citrus and warm spices.

Ingredients

• 1/2 cup hazelnuts
• 2 Tbsp. Everything Bagel spice
• 1/2 tsp. garam masala
• 1/4 tsp. kosher salt
• 1 1/2 lbs. fresh green beans, trimmed
• 3 Tbsp. unsalted butter
• 1/2 tsp. kosher salt
• 1 to 2 tsp. orange zest

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a rimmed baking sheet and roast for 8 to 10 minutes until fragrant. Let them cool slightly, then rub the skins off using a towel. Finely chop the peeled hazelnuts.
2. Step 2: In a bowl, combine the chopped hazelnuts, Everything Bagel spice, garam masala, and 1/4 teaspoon kosher salt. Mix well to create the dukkah spice blend.
3. Step 3: Bring a large pot of water to a boil. Add the trimmed green beans and cook until crisp-tender, about 4 minutes. Drain and immediately transfer them to a bowl of ice water to stop cooking. Drain again and dry thoroughly with a towel.
4. Step 4: In a large skillet over medium-high heat, melt the unsalted butter. Continue cooking it until it turns a dark amber color and releases a nutty aroma, indicating the butter has browned.
5. Step 5: Add the green beans to the skillet and sauté for 4 to 5 minutes until heated through. Season with the remaining 1/2 teaspoon kosher salt.
6. Step 6: Transfer the green beans to a serving platter. Sprinkle the hazelnut dukkah evenly over the beans and garnish with 1 to 2 teaspoons of fresh orange zest for a bright, fresh finish.

Tips & Variations

• For an extra crunchy texture, toast the hazelnuts a little longer but watch carefully to prevent burning.
• Swap hazelnuts for almonds or pistachios for a different nutty flavor.
• Add a splash of lemon juice along with the orange zest for more citrus brightness.
• Use frozen green beans if fresh aren’t available, but reduce boiling time slightly.

Storage

Store leftover browned butter green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to preserve the butter flavor and avoid sogginess. The hazelnut dukkah topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hazelnut dukkah in advance?

Yes, the dukkah blend can be prepared ahead and stored in an airtight container at room temperature for up to one week.

What if I don’t have Everything Bagel spice?

You can substitute with a mix of sesame seeds, dried minced garlic, poppy seeds, and coarse salt to mimic the flavor profile.

Browned Butter Green Beans with Hazelnut Dukkah and Orange Zest Recipe

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★★★★★

5 from 56 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Browned Butter Green Beans with Hazelnut Dukkah recipe features crisp-tender green beans sautéed in nutty browned butter and topped with a fragrant, crunchy hazelnut dukkah spice blend and fresh orange zest. The combination of textures and warm spices creates a vibrant and elegant side dish perfect for any meal.

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Ingredients

Scale 1x2x3x

Hazelnut Dukkah

• 1/2 cup hazelnuts
• 2 Tbsp. Everything Bagel spice
• 1/2 tsp. garam masala
• 1/4 tsp. kosher salt

Green Beans

• 1 1/2 lbs. fresh green beans, trimmed
• 3 Tbsp. unsalted butter
• 1/2 tsp. kosher salt
• 1 to 2 tsp. orange zest

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Instructions

1. Toast and prepare hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a rimmed baking sheet and roast them for 8 to 10 minutes until fragrant. Let cool slightly, then rub the skins off using a towel. Finely chop the peeled hazelnuts on a cutting board.
2. Make the dukkah spice blend: Place the chopped hazelnuts in a bowl. Add Everything Bagel spice, garam masala, and 1/4 teaspoon kosher salt. Mix well to combine the flavors and create the dukkah mixture.
3. Cook the green beans: Bring a large pot of water to a boil and add the trimmed green beans. Boil until crisp-tender, about 4 minutes. Drain and immediately transfer to an ice water bath to stop cooking. Drain again and dry thoroughly with a towel.
4. Brown the butter and sauté beans: In a large skillet over medium-high heat, melt the unsalted butter. Continue cooking until the butter turns a dark amber color and emits a nutty aroma, indicating it has browned. Add the green beans to the skillet and sauté for 4 to 5 minutes until heated through. Season with the remaining 1/2 teaspoon kosher salt.
5. Serve: Transfer the green beans to a serving platter. Sprinkle the hazelnut dukkah evenly over the beans and garnish with 1 to 2 teaspoons of fresh orange zest for a bright, fragrant finish.

Notes

• Ensure to dry the green beans thoroughly after blanching to prevent splattering when sautéing with butter.
• Rubbing the hazelnut skins with a towel after roasting improves their texture and taste in the dukkah blend.
• Use fresh orange zest for best flavor and avoid the white pith which can add bitterness.
• Dukkah spice blend can be prepared in advance and stored in an airtight container for up to one week.
• Adjust the amount of orange zest to taste for desired brightness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern Inspired

Keywords: brown butter green beans, hazelnut dukkah, sautéed green beans, side dish, roasted hazelnuts, orange zest, easy vegetable recipe