Ingredients
- 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
Directions
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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
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Use 2 tablespoons of olive oil instead of the 2 tablespoons of butter and the additional tablespoon of olive oil.
Nutrition
| Calories | 232 | |
|---|---|---|
| Total Fat | 18.43 g | |
| Saturated Fat | 4.84 g | |
| Cholesterol | 15.26 mg | |
| Sodium | 299 mg | |
| Total Carbohydrates | 16.33 g | |
| Dietary Fiber | 7.37 g | |
| Protein | 4.97 g | |