Green Beans and Raspberry Hazelnut Toss

Green Beans and Raspberry Hazelnut Toss

  • 450 grams haricot vert (thin green beans), trimmed
  • 65 grams hazelnuts, chopped
  • 2 Tablespoons butter, divided
  • 1 Tbsp. olive oil
  • 1 Clove garlic, chopped
  • 3/4 Tsp. Herbs de Provence
  • 1/2 Tsp. salt
  • 1/4 Tsp. pepper
  • 170 grams Driscoll's Raspberries

20 min | 4 | other courses

Raspberry Hazelnut Green Bean Toss

A raspberry and hazelnut theme adds texture and color to this side dish (perfect for the holidays). To keep the beans bright green color, rinse in cold water after cooking briefly in boiling water.


Cook haricot vert in 2 liters salted boiling water for 4 minutes; drain and set aside.

Heat 1 tablespoon butter in a large skillet over medium heat. Add hazelnuts and cook 2 minutes. Remove from pan and set aside.

Add remaining butter, olive oil and garlic to skillet; cook over medium heat 1 minute, stirring constantly.

Stir in reserved hazelnuts, Herbs de Provence, salt and pepper; cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries until evenly coated.
Lighten Up Tip
Use 2 tablespoons of olive oil instead of the 2 tablespoons of butter and the additional tablespoon of olive oil.

Leafs Raspberry

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