Looking for an easy, last-minute side dish that doesn't skimp on flavor? These Green Beans with Dill Caper Butter and Toasted Hazelnuts are the perfect choice! Quick-cooking green beans are tossed with a flavorful combination of butter, fresh dill and capers and then topped with toasty chopped hazelnuts. The result is a delicious and almost instant vegetable side dish that helps you get dinner on the table in a flash without compromising freshness or flavor.
Why This Recipe Works
- It relies on a 3 ingredient compound butter which can be whipped up in minutes to create an instant sauce for freshly cooked green beans.
- It's ready in the time it takes to boil water and cook the green beans.
- You can make the Dill Caper Butter, the toasted hazelnuts and the green beans in advance for maximum make-ahead convenience.
Why Makes This Recipe Nordic/Scandinavian?
Fresh dill and capers are a classic Nordic flavor combination.
Ingredients
So simple! Find the link to the recipe for the 3 Ingredient Dill Caper Butter here. Spoiler alert: All you need is fresh dill, capers and unsalted butter!
How to Make This Recipe
- Toast your hazelnuts: Preheat the oven to 350 degrees. Scatter the hazelnuts on a rimmed baking sheet and transfer to the oven. Roast until fragrant and slightly darker in color, about 8-10 minutes. Remove from the oven and immediately transfer the hazelnuts to a clean kitchen dishtowel. Wrap them tightly and let them steam for 10 minutes or so. Use the towel to rub off as much of the hazelnut skins as you can (you won't get it all which is just fine). Coarsely chop the hazelnuts and set them aside. (The hazelnuts can be toasted and chopped up to 3 days in advance. Store them in an airtight container at room temperature).
- Mix up the Dill Caper Butter or set the butter out at room temperature if you've made it ahead of time to let it warm up slightly (if it is frozen, it will need time to defrost, either in the refrigerator overnight on at room temperature).
- Boil a large saucepan of water. Season with salt and add green beans. Cook until green beans are tender. Drain thoroughly.
- Toss the warm green beans with 3-4 tablespoons of the Dill Caper Butter.
- Season to taste with salt and pepper and add additional chopped fresh dill if desired. Scatter toasted hazelnuts over the top and serve immediately!
Expert Tips
- Check the green beans frequently for doneness. Thin green beans might only take 3 minutes to cook through whereas thicker green beans can take 8-10 minutes. The only way to know that they are done to your liking is to take one out and check to see how tender it is.
FAQs
Yes! Toast the hazelnuts and store them in an air tight container at room temperature for up to 3 days. Make the Dill Caper Butter and store it in the refrigerator, tightly wrapped, for up to 5 days or in the freezer for 3 months. To make the green beans in advance, cook them as directed and after you've drained them, immediately rinse them under cold water or drop them in ice water to stop the cooking and set the color. Remove from the water (if you've chosen the ice water method) and drain thoroughly. Store the cooled green beans in an air tight container in the refrigerator for up to 2 days. When you are ready to serve, simply microwave the green beans until hot, add the Dill Caper Butter and toss to combine.
You can switch up the flavors in the butter (see the Dill Caper Butter post for some ideas) or scatter some toasted almonds on top of the dish before serving instead of the hazelnuts. Or leave the nuts out altogether if you prefer!
Absolutely! Simply swap vegan butter for the regular butter when making your Dill Caper Butter.
Spread it on bread, crispbread or crackers, toss with cooked vegetables (it's not just for green beans), dollop on top of roasted salmon or grilled steak, tuck some under the skin of chicken or turkey before roasting, stir into a bowl of cooked rice or whole grains such as barley or farro.
Related Recipes
Looking for more Nordic-inspired side dishes? Give these blog favorites a try!
Add this easy and elegant green bean recipe to your weeknight rotation sometime soon or include on your holiday table as a simple side. I know you are going to love it!
Green Beans with Dill Caper Butter and Toasted Hazelnuts
Ingredients
- ⅓ cup hazelnuts
- 3-4 tablespoons Dill Caper Butter, room temperature click the link to access the recipe
- 1 pound green beans preferably haricot verts
- coarse salt and freshly ground pepper.
- extra chopped fresh dill for serving optional
Instructions
- Toast the hazelnuts: Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Transfer to the oven and toast until darker in color and fragrant, about 8-10 minutes. Transfer the hazelnuts to a clean kitchen towel and cover. Let the nuts steam for a few minutes and then rub them vigorously with the kitchen towel to remove some of the skins. Coarsely chop the hazelnuts and transfer to a large bowl. Set aside.
- Bring a large saucepan of water to a boil and season with salt. Add the green beans and cook until tender, anywhere from 3-8 minutes. Drain and transfer to a serving bowl.
- Add 3-4 tablespoons of the room temperature DIll Caper Butter to the green beans and stir to combine. Season to taste with salt and pepper and add a little chopped fresh dill for garnish. Serve immediately topped with toasted hazelnuts.
Notes
- Check the green beans frequently for doneness. Thin green beans might only take 3 minutes to cook through whereas thicker green beans can take 8-10 minutes. The only way to know that they are done to your liking is to take one out and check to see how tender it is.
- To make this recipe in advance: Make the Dill Caper Butter and store it in the refrigerator, tightly wrapped, for up to 5 days or in the freezer for 3 months. To make the green beans in advance, cook them as directed and after you've drained them, immediately rinse them under cold water or drop them in ice water to stop the cooking and set the color. Remove from the water (if you've chosen the ice water method) and drain thoroughly. Store the cooled green beans in an air tight container in the refrigerator for up to 2 days. When you are ready to serve, simply microwave the green beans until hot, add the Dill Caper Butter and toss to combine.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Green Beans with Dill Caper Butter and Toasted Hazelnuts and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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