Directions:
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Rinse green beans with cold water; drain well.
- Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
- Season to taste with salt and pepper.
- Add chopped hazelnuts and toss.
- Transfer green beans to bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.72 Kcal (472 kJ) | ||
| Calories from fat | 72.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 7.37mg | 0% | |
| Potassium | 268.08mg | 6% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 99.84 Kcal (418 kJ) | ||
| Calories from fat | 64.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 12% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 4% | |
| Sodium | 6.53mg | 0% | |
| Potassium | 237.44mg | 6% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 3.37g | 15% | |
| Dietary Fiber | 3.21g | 15% | |
| Protein | 2.71g | 6% | |
| Vitamin C | 10.7mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 40.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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