Roasted Haricots Verts with Brown Butter and Hazelnuts

Roasting brings out the natural sweetness and depth of haricots verts (thin, long French-style green beans), creating a simple side that feels both refined and satisfying. Finished with nutty brown butter and toasted hazelnuts, the dish adds warmth and texture without overwhelming the beans’ delicate flavor. It’s an easy, elegant complement to richer mains, built on just a few well-executed steps.

12 ounces haricots verts, trimmed

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

3 tablespoons unsalted butter

1/2 cup hazelnuts, toasted and roughly chopped

Preheat oven to 425°F.

Place haricots verts in a small baking dish and drizzle with olive oil. Season with a generous pinch of salt and pepper and toss to combine. Spread in a single layer in the baking dish.

Place dish in preheated oven and roast until the haricots verts are lightly blistered, tender and just starting to brown at the edges, about 12-15 minutes.

Meanwhile, melt the butter in a small saucepan set over medium heat. Cook the butter until it has a nutty aroma, and the milk solids are light golden brown, about 5 minutes. Remove from heat and set aside.

Remove baking dish from the oven and pour the brown butter over the haricot verts. Top with the hazelnuts and stir to combine.