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Photo of Roasted green beans with toasted hazelnuts and shaved pecorino by WW

Roasted green beans with toasted hazelnuts and shaved pecorino

2
Points® value
Total Time
50 min
Prep
20 min
Cook
20 min
Serves
10
Difficulty
Easy
To make the dish more substantial, add 2 cans of rinsed and drained chickpeas to the green beans and divide the mixture between 2 baking sheets. Roast them together and then top with the nuts and cheese.

Ingredients

String beans

2½ pound(s), ends trimmed

Olive oil

2 tbsp(s)

Kosher salt

1 tsp(s)

Shelled hazelnuts

⅓ cup(s), toasted, coarsely chopped

Grated Pecorino cheese

1 oz, haved with a vegetable peeler (about 1/4 cup)

Lemon

1 medium, cut into wedges

Instructions

  1. Preheat oven to 425ºF.
  2. Divide green beans between 2 rimmed baking sheets; drizzle each with 1 Tbsp oil. Sprinkle each with 1/2 tsp salt and toss with your hands to mix; spread beans in an even layer. Roast green beans, stirring them once or twice, until they’re softened and browned in spots, about 25-30 minutes. Transfer to a serving platter; sprinkle with hazelnuts and cheese. Serve immediately with lemon wedges.

Notes

Serving size: ½ c

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