Name: Browned Butter Green Beans with Hazelnut Dukkah Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 pound fresh green beans, trimmed; 4 tablespoons unsalted butter; Water for blanching; Ice for ice bath; 1/2 cup hazelnuts; 1 tablespoon Everything Bagel Spice (includes toasted sesame seeds, garlic, salt); 1 teaspoon garam masala

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Introduction

Browned Butter Green Beans with Hazelnut Dukkah is a simple yet impressive side dish perfect for holiday meals or weeknight dinners. This recipe combines crisp-tender green beans sautéed in nutty browned butter and topped with a crunchy, flavorful dukkah spice blend. It’s a delicious and elegant twist on classic green beans.

A round white plate is filled with vibrant green roasted green beans, some showing slight char marks for a textured look. Scattered over the beans are small pieces of chopped nuts, mostly light brown with some darker edges, and thin strips of orange zest adding color contrast. On the same plate, near the upper left side, sits a smaller white bowl holding more chopped nuts mixed with seeds and spices. A spoon with a dark blue patterned handle rests inside the bowl, surrounded by the nut mixture. The plate is set on a white marbled surface with a white cloth featuring delicate gold trim in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh green beans, trimmed
4 tablespoons unsalted butter
1/4 cup hazelnuts, toasted and finely chopped
1 teaspoon Everything Bagel Spice
1/2 teaspoon garam masala

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 4 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
Step 2: In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and releases a nutty aroma, about 3 to 4 minutes.
Step 3: Add the blanched green beans to the browned butter and sauté for 4 to 5 minutes, stirring occasionally, until the beans develop a slight brown color and are heated through.
Step 4: In a small bowl, mix the chopped hazelnuts with Everything Bagel Spice and garam masala to create the dukkah topping.
Step 5: Transfer the green beans to a serving dish and sprinkle the hazelnut dukkah generously on top before serving.

Tips & Variations

Toast the hazelnuts in a 350°F oven for 8 to 10 minutes for even roasting and better flavor.
If your Everything Bagel Spice lacks toasted sesame seeds, add sesame seeds to the nuts during the last few minutes of toasting.
For a different nutty touch, substitute hazelnuts with toasted almonds or pistachios in the dukkah.
Try adding a squeeze of fresh lemon juice before serving for a bright, fresh finish.

Storage

Store any leftover green beans covered in the refrigerator for up to 3 days. Reheat gently in a skillet with a small pat of butter to preserve the browned butter flavor. Keep any extra dukkah in an airtight container in the fridge or freezer to maintain freshness and crunch.

How to Serve

The image shows a large oval silver tray filled with vibrant green roasted green beans with charred spots, layered evenly across the tray. On top, there is a generous scattering of chopped toasted hazelnuts that add a rough texture and light brown color contrast. Thin strips of yellow zest are spread sparingly around, adding small pops of bright color. A silver fork rests on the right side of the tray. Next to the tray on a white marbled surface, a small white bowl contains extra chopped hazelnuts mixed with seeds. Whole hazelnuts are also scattered around the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is dukkah made of?

Dukkah is a Middle Eastern spice blend made of toasted nuts, seeds, and spices. This recipe uses hazelnuts, Everything Bagel Spice, and garam masala for a simplified mix that delivers nutty, savory, and warm flavors.

Can I use frozen green beans?

Fresh green beans work best for this recipe since they hold up well to blanching and sautéing. If using frozen, thaw and pat dry thoroughly before cooking to avoid excess moisture and achieve proper browning.