Tired of the same old holiday side dishes? Let’s introduce some serious star power to your table! These aren’t your average green beans; they’re a celebration of texture and flavor. We’re talking crisp-tender green beans, the rich, buttery crunch of toasted hazelnuts, and a surprising pop of sweetness from sugar-free cranberries, all brought together with a hint of savory garlic. This dish is not only stunningly beautiful but also incredibly simple to prepare, making it a guaranteed showstopper for any keto holiday feast.
Ingredients
• ½ cup / 70g raw hazelnuts
• 1½ pounds / 680g fresh green beans, trimmed
• 2 tablespoons / 30ml avocado oil or olive oil
• 3 cloves garlic, minced
• ½ cup / 60g sugar-free dried cranberries
• Sea salt and ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Spread the hazelnuts in a single layer on a rimmed baking sheet and toast for 15 minutes until fragrant and lightly browned.
3. Once toasted, wrap the hot hazelnuts in a kitchen towel and let them steam for 1 minute. Rub the nuts vigorously within the towel to remove the skins, then give them a rough chop.
4. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 4 minutes until they are bright green and crisp-tender.
5. Immediately drain the green beans and plunge them into a large bowl of ice water. This ‘shocking’ step stops the cooking process and locks in that beautiful color. Once cooled, drain thoroughly and pat dry.
6. Heat the oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Add the blanched green beans to the skillet and toss to coat. Cook for 5 minutes, stirring occasionally, until the beans are heated all the way through.
8. Remove the skillet from the heat. Stir in the chopped hazelnuts and dried cranberries. Season generously with salt and pepper to your liking, toss one last time, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• MAKES: 6 servings
• PREP TIME: 10 minutes
• COOK TIME: 20 minutes
• CALORIES: 139
• FAT: 19.7g
• PROTEIN: 3.6g
• NET CARBS: 6g
Pro Tips
• For holiday meal prep, blanch and shock the green beans up to two days in advance. Store them in an airtight container in the refrigerator until you’re ready to sauté.
• Don’t worry if not all the hazelnut skins come off after toasting and rubbing. A few bits of skin left on add a rustic touch and won’t affect the flavor.
• Watch the garlic carefully when you add it to the hot oil; it can go from fragrant to burnt in under a minute. A quick 30-second sauté is all it needs.
• Feel free to swap the hazelnuts with toasted pecans or slivered almonds for a different, yet equally delicious, nutty crunch.
FAQ
Q: Can I prepare these keto green beans in advance
A: Yes, for easier holiday meal prep, you can blanch and shock the green beans up to two days in advance. Store them in an airtight container in the refrigerator and they’ll be ready for the final sauté.
Q: Are there any substitutes for hazelnuts in this recipe
A: Absolutely. If you don’t have hazelnuts or prefer a different nut, toasted pecans or slivered almonds are excellent substitutes that provide a similar, delicious crunch.
Q: What is the purpose of the ice bath for the green beans
A: Placing the blanched green beans into an ice bath, a process called ‘shocking,’ immediately stops the cooking process. This is the key to keeping the beans crisp-tender and locking in their vibrant green color.
Q: How do I keep the garlic from burning
A: It’s important to watch the garlic closely as it can burn in under a minute. Add it to the medium-heat oil and sauté for only about 30 seconds, just until it becomes fragrant, before adding the green beans.
