Browned Butter Green Beans with Hazelnut Dukkah

This Browned Butter Green Beans with Hazelnut Dukkah recipe is one of my favorite ways to elevate a simple vegetable side dish into something elegant and full of flavor. I love how the nuttiness of browned butter pairs with crisp green beans and the fragrant, crunchy hazelnut dukkah topping. The touch of orange zest brightens everything, making this dish as vibrant as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it turns everyday green beans into something truly special. The browned butter adds a deep, nutty richness, while the hazelnut dukkah brings texture and spice. It’s quick to prepare, visually beautiful, and works equally well for weeknight dinners or festive occasions. The balance of toasty, citrusy, and savory flavors makes each bite unforgettable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1/2 cup hazelnuts
▢2 Tbsp. Everything Bagel spice
▢1/2 tsp. garam masala
▢3/4 tsp. kosher salt divided
▢1 1/2 lbs. fresh green beans trimmed
▢3 Tbsp. unsalted butter
▢1 to 2 tsp. orange zest

Directions

1. I start by preheating my oven to 350°F. I spread the hazelnuts on a baking sheet and toast them for about 8–10 minutes until fragrant and golden. Once cooled slightly, I rub them in a clean towel to remove most of the skins, then roughly chop them.
2. In a small bowl, I combine the chopped hazelnuts with the Everything Bagel spice, garam masala, and 1/4 teaspoon of salt to create the hazelnut dukkah. I set it aside.
3. I bring a large pot of salted water to a boil and add the trimmed green beans. I blanch them for 3–4 minutes until crisp-tender, then drain and transfer them to an ice bath to stop the cooking. After a minute, I drain again and pat them dry.
4. In a large skillet over medium heat, I melt the butter and let it cook, swirling the pan occasionally, until it turns golden brown and smells nutty — about 3–4 minutes.
5. I add the blanched green beans to the skillet with 1/2 teaspoon of salt, tossing them in the browned butter until they’re glossy and heated through.
6. I remove the pan from heat and toss in the orange zest, stirring to combine.
7. I transfer the green beans to a serving dish and sprinkle the hazelnut dukkah generously over the top.
8. I serve immediately, enjoying the contrast of warm butter, crunchy nuts, and fragrant spices.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes.

Variations

I sometimes use almonds or pistachios instead of hazelnuts for a different nutty twist. For an extra citrus kick, I add a splash of orange juice to the browned butter. If I want a hint of sweetness, I drizzle a touch of honey or maple syrup right before serving. I also like tossing in roasted carrots or asparagus with the green beans for variety.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes until hot. I avoid microwaving to keep the nuts crunchy. If the mixture seems dry, I add a small pat of butter while reheating.

FAQs

What is dukkah?

Dukkah is a Middle Eastern nut and spice blend traditionally made with nuts, seeds, and aromatic spices for a crunchy, flavorful topping.

Can I use store-bought dukkah?

Yes, but I love making it myself so I can control the flavors and adjust the seasoning.

What does browned butter taste like?

It has a deep, nutty, caramelized flavor that adds richness and complexity to the dish.

Can I make this recipe vegan?

Yes, I simply use plant-based butter or olive oil instead of regular butter.

How do I keep the green beans crisp?

I make sure not to overcook them and immediately place them in an ice bath after blanching to lock in color and texture.

Can I use frozen green beans?

Yes, I can, but I thaw and pat them dry before sautéing so they don’t steam too much in the pan.

Can I prepare the dukkah ahead of time?

Absolutely. I often make it up to a week ahead and store it in an airtight jar at room temperature.

What can I serve this with?

It pairs beautifully with roasted chicken, grilled fish, or a grain salad.

Can I use lemon instead of orange zest?

Yes, lemon zest works great if I want a brighter, sharper flavor.

Can I add cheese?

A light sprinkle of grated Parmesan or crumbled feta adds a nice salty contrast to the nutty butter.

Conclusion

This Browned Butter Green Beans with Hazelnut Dukkah recipe is a perfect blend of simplicity and sophistication. I love how the buttery green beans are elevated by the crunchy, spiced hazelnut topping and a hint of citrus zest. It’s a side dish that feels both comforting and refined — one that always brings a burst of flavor and elegance to the table.

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