Green Beans with Almonds

5 from 138 votes

If you're looking for something lighter than green bean casserole for Thanksgiving, try my pan-roasted crisp and tender Green Beans with Almonds side dish!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 74kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound green beans ends trimmed
1 tablespoon olive oil
¼ teaspoon salt plus more for salting the water
¼ teaspoon black pepper
1 shallot thinly sliced
3 garlic cloves minced
¼ cup sliced almonds
½ lemon juiced

Instructions

Bring a large pot of salted water to a rolling boil. Add the green beans, and cook until bright green but still firm, about 3-4 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until fragrant but not golden, about 2 minutes.
Use a large slotted spoon to transfer the green beans from the pot of water to the skillet with shallots and garlic. Season with salt and pepper and continue cooking until the green beans become fork tender but still crisp, about 3-4 minutes.
Transfer the green beans to a large serving platter and add the lemon juice on top.
In the same skillet used to cook the green beans, add the sliced almonds over medium heat and toast them until golden brown, about 5-6 minutes. Remove from heat and sprinkle on top of the green beans.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead Tips: The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead. Store in the fridge wrapped in a paper towel in a ziplock bag to keep fresh until ready to cook.

Substitutes: For best results, follow the recipe as is. However if you don't like almonds, you can try this with any other nut you'd like. It would work really well with walnuts or pecans. If you're not a fan of the parmesan cheese, just leave it out.

Nutrition