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Roasted Green Beans with Roasted Red Peppers and Hazelnuts
(recipe, Matthew Card)
If traveling with this dish, resist adding the peppers, hazelnuts, and sherry vinegar until just before serving to keep the flavors at their peak.
- 2 lb. fresh green beans, ends trimmed
- 2 large shallots, sliced crosswise into ¼-inch thick rings
- 1½ Tbsp. extra-virgin olive oil
- 1½ tsp. chopped fresh thyme
- Freshly ground black pepper
- ½ cup roasted red peppers (preferably piquillo peppers; see Note), rinsed, patted dry, and sliced lengthwise into ¼-inch thick slices
- ¼ cup finely chopped toasted hazelnuts
- 1 to 2 tsp. sherry vinegar or lemon juice
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. In a large bowl, mix together beans, shallots, olive oil, thyme, and salt and pepper to taste. Spread in an even layer on a rimmed baking sheet. Roast until beans are well browned and wrinkled, 20 to 28 minutes, stirring halfway through to redistribute.
- In a large mixing bowl, toss beans with peppers, hazelnuts, and vinegar. Adjust seasoning and serve immediately.
Jarred piquillo peppers, available at many gourmet markets and Spanish specialty stores, are the best choice for this dish, though regular roasted peppers taste fine too.
Toasted walnuts or slivered almonds may be substituted for the hazelnuts if you prefer.
Need more suggestions for side dishes? Read Matthew Card's story about vegetable sides that travel well.