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Browned Butter Green Beans with Hazelnut Dukkah is a 5 Ingredient side dish ready in under 30 minutes. Serve with your protein of choice for easy entertaining or streamlined weeknight dinners.
Stove Top Green Beans For Dinner:
Welcome to the start of 5 Ingredient Side Dish Week! This week, I’m presenting you with 5 side dish recipes that only call for 5 ingredients. The goal is to make your holiday entertaining a little easier while not skimping a bit on flavor. These recipes are fun, fast, and most of all, downright delicious.
If you make any of the recipes from this week and tag @dishingouthealth between now and 11/30, you’ll be entered in a drawing to win a $150 Amazon gift card! So let’s kick things with these next-level green beans, shall we?
These green beans are blanched and browned into delicious submission before topped with an addictive, crunchy topping. The browned butter adds unrivaled richness and nutty depth, which complements the toasty dukkah like a dream. And even though their flavor is decidedly Middle Eastern, they complement just about any protein. For example, roasted pork, baked chicken or turkey, grilled fish, or even pasta.
This recipe is a fun and flavorful departure from classic green bean casserole for holiday entertaining. What it boasts in simplicity it exceeds in flavor. And, not to pick favorites, but it’s been a stand-out among the bunch this week.
What is Dukkah Made Of?
Consider this toasty spice blend your new multi-purpose, flavor-boosting secret weapon. Dukkah is a super versatile mix of toasted nuts, seeds, and spices. Dukkah is a classic Egyptian condiment, though is now used more widely in Mediterranean cooking. The standard mix consists of toasted nuts (typically almonds or hazelnuts), toasted sesame seeds, coriander seeds, cumin, salt, and black pepper.
This version, however, is streamlined to only call for 3 ingredients: hazelnuts, Everything Bagel Spice, and garam masala. The Everything Bagel Spice provides the sesame seeds and garlic, and the garam masala offers coriander and cumin. Together, this high-impact trio offers every bit of zest and salty crunch as the classic.
In addition to adding punch to simple veggie sides, this spice blend is also good for you. Dukkah offers calcium and magnesium via the sesame seeds, plus heart-healthy fats and antioxidants from the nuts.
How to Make Dukkah at Home:
The first step is toasting the nuts, which I prefer to do in the oven. The dry, indirect heat of the oven will toast the nuts more evenly than a skillet. Spread the hazelnuts out in an even layer on a sheet pan, and pop them in a 350° oven. Since hazelnuts are a denser nut, they take around 8 to 10 minutes to reach toasty enlightenment. You’ll know they’re done when they smell fragrant and roast-y.
After you allow them to slightly cool, use a clean kitchen towel to rub some of their skins off. Next, finely chop the hazelnuts and mix them with the other seed and spice blends. The Everything Bagel Spice I use includes toasted sesame seeds, which is a game changer. If the seeds aren’t toasted in the blend you’re using, add the seed mix to the sheet pan during the last 3-ish minutes of toasting the nuts.
After combining the prepped ingredients, store the mix in an airtight container in the fridge or freezer, which will preserve the blend’s flavor longer.
How Do I Prepare Green Beans?
Green beans are naturally fibrous and stringy, which is why I like to blanch and then sauté them. First, trim off the stem-y bits from the ends of the green beans, which are too tough and woody to eat. Next, add them to a pot of boiling water for 4 minutes. Once they’re crisp-tender, transfer them to a ice bath to halt cooking, and then dry them off.
Now the green beans are ready to be cooked in a glorious brown butter mixture! Since the beans are already cooked at this point, I only sauté them an extra 4 or 5 minutes, which allows them to slightly brown. The browned butter adds richness and nutty depth, which really ups their decadence. 
Give this easy recipe a try for holiday entertaining or streamlined weeknight dinners. And if you love it, be sure to tag #dishingouthealth so I can see your beautiful creations. Oh, and be sure to check back every day this week for new 5 Ingredient Side Dish recipes!
More 5 Ingredient Side Dish Recipes:
Roasted Sweet Potatoes with Cilantro Gremolata
Butternut Squash with Browned Butter Hazelnuts
Skillet Cauliflower and Gouda Gratin
Browned Butter Green Beans with Hazelnut Dukkah
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F. Spread hazelnuts on a rimmed baking sheet and bake for 8 to 10 minutes, until fragrant. Let cool slightly before using a towel to rub off skins. Transfer to a cutting board and finely chop. Place chopped nuts in a bowl and mix in Everything Bagel Spice, garam masala, and 1/4 tsp. salt.
- Cook beans in large pot of boiling water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well, and dry off beans with a towel.
- Melt butter in a large skillet over medium-high heat. Once butter becomes dark amber and gives off a nutty aroma, add beans. Sauté until heated through, about 4 to 5 minutes. Season with remaining 1/2 tsp. salt.
- Transfer beans to a serving platter and top with hazelnut dukkah and orange zest.
So good! My first time browning butter and it made me feel very fancy but was so easyrecip! I just wanted to do something different with some green beans in the fridge that needed to be used up. Made my own Everything Bagel spice and used toasted almonds and sabji masala, only because I had these things on hand and am always trying to clean out my cupboards. Using vegan butter, this recipe was easily made vegan. Thank you!
I’m so glad you enjoyed this one, Linda! Thank you for taking the time to leave a review!
This was a new Thanksgiving recipe for us and as with all of Jamie’s recipes, it didn’t disappoint. The hazelnuts were a bit difficult to find but I also discovered they are called filberts. I just threw the nuts and spices into our shake blender for a second rather than chopping and it worked fine. I’m allergic to cinnamon so had to get creative with cumin and coriander instead of the garam masala and it worked. I could just eat spoonfuls of the topping. Super easy recipe that was bright and paired nicely with the other rich dishes on the table. Thanks for something new and different!
Hi Jennifer – I’m so thrilled the recipe was a hit! Thank you so much for taking the time to leave a rating & review! Happy Holidays.