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    Home » Recipes » Side Dishes

    Green Beans with Dill Caper Butter and Toasted Hazelnuts

    Published: Nov 23, 2021 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Green beans and hazelnuts in a bowl on a wood surface.

    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

    Labeled ingredients for Green Beans with Dill Caper Butter and Toasted Hazelnuts

    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).
    Hazelnuts on a sheet pan.
    Hazelnuts on a kitchen towel.
    • 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).
    Dill Caper Butter being stirred with a fork in a bowl.
    • Boil a large saucepan of water. Season with salt and add green beans. Cook until green beans are tender. Drain thoroughly.
    Green beans in a saucepan of boiling water.
    Green beans in a metal colander.
    • Toss the warm green beans with 3-4 tablespoons of the Dill Caper Butter.
    Green beans in a saucepan with Dill Caper Butter and a wooden spoon.
    Green beans in a bowl with a spoon next to dill sprigs and a napkin.
    • Season to taste with salt and pepper and add additional chopped fresh dill if desired. Scatter toasted hazelnuts over the top and serve immediately!
    Green beans and hazelnuts in a bowl on a wood surface.

    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

    Can I make this recipe in advance?

    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.

    How can I vary this recipe?

    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!

    Can I make this recipe vegan?

    Absolutely! Simply swap vegan butter for the regular butter when making your Dill Caper Butter.

    Where else can I use 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.

    Close up of Green Beans with Dill Caper Butter and Toasted Hazelnuts

    Related Recipes

    Looking for more Nordic-inspired side dishes? Give these blog favorites a try!

    • Close up of a spoonful of Mushroom Gratin.
      Creamy Mushroom Gratin
    • Close up of a hasselback potato topped with herbs and caramelized onions
      Hasselback Potatoes with Caramelized Onions and Sage Butter
    • Barley salad with fresh herbs in a bowl with a spoon
      Warm Barley Salad with Fresh Garden Herbs
    • A bowl of potato and celery root puree with a spoon on a wooden surface
      Celery Root and Potato Puree

    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!

    Recipe

    Green beans and hazelnuts in a bowl on a wood surface.

    Green Beans with Dill Caper Butter and Toasted Hazelnuts

    Fresh green beans tossed with a zesty dill and caper compound butter and toasted hazelnuts. An easy and elegant side dish for any time of year!
    5 from 1 vote
    Print Pin Rate
    Course: side dishes
    Cuisine: Nordic, Scandinavian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 198kcal
    Author: Kristi

    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

    Calories: 198kcal | Carbohydrates: 10g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 107mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1134IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    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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    • Close up of Easy Quick Pickled Mushrooms in a white bowl.
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    Comments

    1. Kristi says

      November 22, 2024 at 11:46 am

      5 stars
      This is a simply elegant side dish that is easy to make and impressive to serve. It's a go to for me when I'm entertaining.

      Reply
    5 from 1 vote

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