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Green Beans and Raspberry Hazelnut Toss

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: 4
  • 1 lb. haricot vert (thin green beans), trimmed
  • 2 Tablespoons butter, divided
  • 1/2 Cup hazelnuts, chopped
  • 1 Tbsp. olive oil
  • 1 Clove garlic, chopped
  • 3/4 Tsp. Herbs de Provence
  • 1/2 Tsp. salt
  • 1/4 Tsp. pepper
  • 1 Package (6 ounce or 1 1/3 cup) Driscoll's Raspberries
  • Cook haricot vert in 2 quarts 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.
Calories 232
Total Fat 18.43 g
Saturated Fat 4.84 g
Cholesterol 15.26 mg
Sodium 299 mg
Total Carbohydrates 16.33 g

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