The Simple French Side Dish That’ll Make You Feel Très Chic
Let me set the scene for your favorite side dish ( Haricots Verts aux noisettes )
You’re at a French countryside lunch. The table is sunlit. A pitcher of chilled white wine is sweating next to a crusty baguette. And then—this dish arrives. A modest pile of bright green beans glistening with butter and speckled with golden, toasted hazelnuts. It looks simple, but one bite tells you… it’s something else. Elegant. Crunchy. Savory. Slightly citrusy. And above all, fresh.
That, my friend, is Haricots Verts aux Noisettes — French green beans with hazelnuts. Fancy name, very unfancy process. Let’s break it down, step by glorious step.
What Are “Haricots Verts”?
Let’s start simple. Haricots verts (pronounced: ah-ree-koh vair) are French-style green beans—longer, thinner, and more tender than regular ones. They cook quickly and stay beautifully crisp, which makes them a French chef’s go-to for elegant side dishes.
Table of contents
- A Quick Peek into Its French Roots
- Why You’ll Love It
- What You’ll Need (Serves 4)
- Method – Slowly, With Love
- Common Questions Answered!
- Perfect Pairings
- Fun Variations to Try
- Share Your Spin!
A Quick Peek into Its French Roots
The French have always had a way of turning the simplest ingredients into something absolutely magnifique. This dish—haricots verts tossed with toasted hazelnuts and butter—comes from the tradition of highlighting seasonal produce with minimal fuss.
📚 Curious about the bean’s history?
Check out this solid read on The Story of Haricot Verts – Epicurious which traces how French beans became fine-dining stars.
Why You’ll Love It
Because it’s:
- Incredibly easy (20 mins start to finish)
- Naturally elegant
- Full of texture + flavor
- And it makes green beans exciting (yes, it’s possible!)
Perfect for dinner parties, holidays, or a Tuesday when you want to feel like you’re dining at a bistro in Lyon.
What You’ll Need (Serves 4)
| Ingredient | Notes |
|---|---|
| 400g haricots verts | Trimmed, thin green beans – the fresher, the better. |
| 50g hazelnuts | Toasted and roughly chopped for crunch. |
| 2 tbsp unsalted butter or olive oil | Richness! Use good quality. |
| 1 garlic clove | Just one, minced fine. |
| Zest of ½ lemon | Adds brightness and a fresh, clean flavor. |
| Salt and black pepper | To taste. |
| Optional: squeeze of lemon juice or grated parmesan | To finish with flair. |
Method – Slowly, With Love
1. Toast the Hazelnuts
Dry toast in a skillet on medium heat for 5–6 minutes. Stir often. They should smell warm and nutty. Optional: rub off skins once cool.
2. Blanch the Beans
Drop into boiling salted water for 3–4 minutes, then plunge into ice water. This keeps them bright and crisp.
3. Sauté Everything Together
- Melt butter in a skillet.
- Add garlic – cook 30 seconds.
- Toss in drained beans + hazelnuts.
- Season with salt, pepper, and lemon zest.
- Squeeze a bit of lemon juice over the top and stir gently for 2–3 minutes.
That’s it. You’re done. Classy dinner side: unlocked.
Haricot Vert aux noisette recipe
Equipment
- Saucepan (for blanching beans)
- Large bowl (for ice bath)
- Skillet or sauté pan (for toasting nuts and cooking)
- Strainer
Ingredients
- 400 g haricots verts French green beans, trimmed
- 50 g hazelnuts whole or halved
- 2 tbsp unsalted butter
- 1 garlic clove finely minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- Zest of ½ lemon
- Salt and freshly cracked pepper to taste
- Optional: a squeeze of lemon juice or a sprinkle of flaky sea salt
Instructions
Toast the Hazelnuts
- In a dry skillet, toast the hazelnuts over medium heat for 5–6 minutes until fragrant and golden. Let them cool, then chop roughly. (Tip: rub them in a clean towel to remove skins if needed.)
Blanch the Beans
- Boil a pot of salted water. Add beans and cook for 3–4 minutes, just until vibrant and tender-crisp. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry.
Make Brown Butter Base
- In a large skillet, melt the butter over medium heat. Let it bubble and toast gently for 2–3 minutes until golden brown and nutty-smelling. (Watch closely so it doesn’t burn!)
Build the Flavor
- Add garlic and thyme to the browned butter—sauté for 30 seconds. Stir in the lemon zest.
Final Toss
- Add the haricots verts and hazelnuts to the pan. Toss gently until coated and warmed through—about 2 minutes. Season with salt and pepper. Finish with a touch of lemon juice if you like.
Notes
- Green Beans: Use French-style thin beans for authentic texture. Frozen haricots verts can be used too—just blanch briefly.
- Don’t Skip the Ice Bath: It keeps the beans crisp and gorgeously green.
- Nuts: Hazelnuts bring a nutty crunch, but feel free to sub with almonds, walnuts, or even pistachios.
- Flavor Twist: Add Dijon mustard, a splash of lemon juice, or browned butter for extra layers of flavor.
- Make-Ahead Tip: You can toast the hazelnuts and blanch the beans a day in advance to make it dinner-party-ready.
- Want it vegan? Use olive oil instead and skip the butter.
Common Questions Answered!
Can I use frozen green beans?
Yes—but choose whole, uncut ones and don’t overcook. Blanch only 1–2 minutes.
Don’t have hazelnuts?
Swap with:
- Toasted almonds (sliced or slivered)
- Chopped walnuts
- Pistachios for a funky twist
Vegan option?
Use olive oil or vegan butter—it’s just as delicious.
Don’t want to zest lemon?
A splash of white wine vinegar or a squeeze of fresh lemon works too.
Perfect Pairings
This dish plays beautifully with:
🥩 Proteins
- Roast chicken with herbes de Provence
- Duck breast or confit
- Pan-seared salmon or trout
- Grilled halloumi for a veggie delight
🥖 Sides & Carbs
- Baguette with salted butter
- Creamy mashed potatoes
- Wild rice pilaf
- Quiche Lorraine
🍷 Wine
Pair with a crisp Sauvignon Blanc or light Chardonnay. For red lovers: a light Pinot Noir works like a charm.
Fun Variations to Try
| Twist | How to Do It |
|---|---|
| Spicy kick | Add chili flakes or a touch of Dijon mustard. |
| Umami pop | Toss in grated parmesan or aged comté. |
| Earthy richness | Use browned butter instead of regular butter. |
| Crunch upgrade | Add crispy shallots or breadcrumbs on top. |
| Cold salad vibe | Serve chilled with vinaigrette and feta. |
Share Your Spin!
Did you toast your nuts a little extra? Add cheese? Serve it cold?
Drop your twist in the comments or tag me on Instagram @thegourmetpalette – I love seeing how this dish gets a personal upgrade in your kitchen.
🗨️ Quick Poll: Team almond, hazelnut, or walnut?
This isn’t a dish that shouts. It whispers. It winks. It makes you feel like a French grandma cooked just for you – even if you’re in your apartment in sweatpants, eating over the sink (we’ve all done it).
It’s slow cooking without the fuss, elegance in 20 minutes, and proof that the most magical meals can start with a humble green bean.
Sides made right
A perfect crunchy healthy accompaniment