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| 6 mittel | Shallots |
| 450 Gramm | Green beans, trimmed |
| 5 mittel | Cloves garlic finely chopped |
| 3 Esslöffel | olive oil extra virgin |
| 1 Teelöffel | salt kosher |
| 1/2 Teelöffel | black pepper freshly ground |
| 1/4 Tasse | Finely chopped fresh flat leaf parsley |
| 1/4 Tasse | Coarsely chopped toasted hazelnuts |
| 1 Teelöffel | Lemon zest finely grated |
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Chopped hazelnuts are a fine flavor match for green beans-and a refreshing departure from the more expected almonds.
Position a rack in the center of the oven and heat the oven to 450°F.
Slice each shallot lengthwise into 1/4-inch slices. Put the shallots, green beans, and garlic in a large bowl; toss with the oil. Sprinkle the salt and pepper over the vegetables and toss again. Transfer to a 10x15-inch Pyrex dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
Meanwhile, combine the parsley, hazelnuts, and lemon zest in a small bowl. Sprinkle the parsley mixture over the roasted vegetables and toss to coat. Serve immediately.
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