Roasted Green Beans with Roasted Red Peppers and Hazelnuts

From the Matthew Card collection

Introduction

If traveling with this dish, resist adding the peppers, hazelnuts, and sherry vinegar until just before serving to keep the flavors at their peak.

Ingredients

Steps

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. In a large bowl, mix together beans, shallots, olive oil, thyme, and salt and pepper to taste. Spread in an even layer on a rimmed baking sheet. Roast until beans are well browned and wrinkled, 20 to 28 minutes, stirring halfway through to redistribute.
2. In a large mixing bowl, toss beans with peppers, hazelnuts, and vinegar. Adjust seasoning and serve immediately.

Notes

Jarred piquillo peppers, available at many gourmet markets and Spanish specialty stores, are the best choice for this dish, though regular roasted peppers taste fine too.

Toasted walnuts or slivered almonds may be substituted for the hazelnuts if you prefer.

Need more suggestions for side dishes? Read Matthew Card’s story about winter potlucks.

This content is from the Matthew Card collection.