Green Beans with Roasted Pepper and Toasted Hazelnuts

Makes: 4 servings at 76o each. Prep Time: 15 minutes. Broil: 11 minutes. Cook: about 10 minutes.

Green Beans with Roasted Pepper and Toasted Hazelnuts
Servings: 4 Prep 15 mins Cook About 10 mins Broil 11 mins


  • 1 clove garlic, smashed and peeled
  • 1/4 cup peanut oil
  • 1 tablespoon apple-cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sweet red pepper, halved and seeded
  • 1 pound green beans, trimmed
  • 1/3 cup hazelnuts, toasted (see Note, below)

Make It

1. Spear garlic on fork. To make dressing, use fork with garlic to stir together peanut oil, vinegar, salt and pepper in small bowl; leave garlic in dressing.

2. Heat broiler. Place pepper halves on baking sheet.

3. Broil pepper halves about 6 inches from heat for about 11 minutes or until charred all over, turning as needed. Place pepper halves in paper bag; let cool. Remove peppers from bag. Peel off blackened skin and discard. Cut peppers into a medium-size dice; set aside.

4. Bring large saucepan of lightly salted water to boiling. Add green beans; return water to boiling and cook until crisp-tender, about 10 minutes. Drain beans well in colander; transfer to paper toweling and pat dry.

5. Place beans in medium-size bowl. Remove garlic from dressing and discard garlic. Add dressing, diced red pepper and hazelnuts to green beans in the bowl; toss to mix well and coat all ingredients evenly with dressing.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 223, Fat, total (g): 20, chol. (mg): , sat. fat (g): 3, carb. (g): 12, fiber (g): 5, pro. (g): 4, sodium (mg): 149, Percent Daily Values are based on a 2,000 calorie diet.