<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Spread hazelnuts in 8- by 8-inch metal baking pan. Bake 15 to 20 minutes or until toasted, stirring occasionally. To remove skins, wrap hot hazelnuts in clean cloth towel; let stand 10 minutes. With hands, roll hazelnuts back and forth in towel until as much of the skin as possible rubs off. When nuts are cool, coarsely chop. While nuts are toasting, trim green beans. Trim and cut each Brussels sprout lengthwise into quarters, or halves if small. Remove strings from snow pea pods and cut each pod diagonally in half. In 5- to 6-quart Dutch oven or saucepot, heat 1 inch water to boiling over high heat. Add green beans and Brussels sprouts; cook, uncovered, 8 minutes, stirring occasionally. Add snow peas and cook 2 minutes longer or until all vegetables are tender-crisp, stirring occasionally. Drain vegetables in colander. Wipe Dutch oven dry. (If preparing ahead, plunge vegetables into ice water to stop cooking. Drain thoroughly, then store in self-sealing plastic bag in refrigerator up to 1 day.) In same Dutch oven, melt butter over medium heat. Add salt, pepper, and all but 2 tablespoons hazelnuts; cook 1 minute or until butter begins to brown. Add vegetables and cook 3 to 5 minutes or until heated through, stirring to coat vegetables. Transfer vegetables to serving bowl; sprinkle with remaining nuts."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25817/vegetable-trio-hazelnut-butter-1443/>