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Green Beans with Blackened Sage and Hazelnuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian side dish elevates the humble green bean into something truly special. By frying fresh sage until it is dark and crisp, you create a deep, savoury butter that perfectly coats the tender vegetables. It is a sophisticated way to serve seasonal greens, offering a wonderful balance of earthy aromatics and a vibrant, fresh crunch that pairs beautifully with a variety of main courses.

Ideal for a Sunday roast or a midweek dinner, these green beans with blackened sage and hazelnuts are both nutritious and full of texture. The addition of toasted hazelnuts provides a satisfying bite, while the garlic adds a gentle warmth. Whether you are looking for a healthy accompaniment to grilled proteins or a standout vegetable dish for a festive spread, this simple recipe is guaranteed to impress.

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Ingredients for Green Beans with Blackened Sage and Hazelnuts

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 120ml chopped fresh sage

  • 3 cloves garlic, finely chopped

  • 900g green beans, trimmed

  • 1/2 teaspoons salt

  • 40g hazelnuts, chopped

How to make Green Beans with Blackened Sage and Hazelnuts

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Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 240ml water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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