Green Beans with Shallots and Almonds

Tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley. This delicious side dish pairs well with just about any main dish.

Remember when I said that this week was Thanksgiving inspiration week? I wasn’t kidding!! Yesterday I gave you a delicious lentil loaf and today I’m sharing my green beans with caramelized shallots and almond slices.

This bright side dish is so easy and incredibly flavorful. The beans are quickly cooked so they’re still crisp and fresh tasting but have a nice coating of coconut oil, a light sweetness from the caramelized shallots and a pop of flavor from the fresh parsley.

I’d take these green beans over green bean casserole any day!

I honestly liked these beans so much I ate the whole pound in two days without sharing. I think Isaac may have gotten one bean, but that’s it. Oops. Guess I’ll just need to make another batch!

More Healthy Side Dishes:

• Mashed Cauliflower
• Roasted Root Vegetables
• Roasted Sweet Potatoes
• Maple Roasted Kabocha Squash
• Oven Roasted Okra

If you make these green beans be sure to leave a comment and star rating below. Your feedback means the world to me and is so helpful for other EBF readers who are thinking about making the recipe! 

Green Beans with Caramelized Shallots and Almonds

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★★★★★

5 from 1 reviews

• Author: Brittany Mullins
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4

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Description

Add a little green to your Thanksgiving menu with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

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Ingredients

• 1 lb. fresh green beans, trimmed
• 1 shallot bulb (about 5–6 cloves), peeled and thinly sliced
• 1 Tablespoon coconut oil
• 1 teaspoon apple cider vinegar
• sea salt, to taste
• fresh ground pepper, to taste
• 3 Tablespoons chopped fresh parsley
• 2 Tablespoons toasted almond slices

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Instructions

1. Heat a large dry skillet over medium heat, add almond slices and cook until toasted, about 5-6 minutes or until almonds are golden. Remove almonds from skillet and set aside.
2. In the same skillet, add coconut oil and heat over high heat until melted. Add in shallot slices, turn heat down to medium-low. Cover the skillet with a lid and cook shallots until caramelized, stirring frequently throughout the cooking process. This should take about 15 minutes and the shallots should turn golden brown in color.
3. Meanwhile, cook the green beans by bringing a saucepan of water with a pinch of sea salt to a boil. Once water is boiling, add in green beans and cook for about 3-4 minutes or until the beans are bight green in color and tender crisp.
4. Drain and transfer the beans into the skillet with the caramelized shallots. Toss to combine.
5. The coconut oil and shallots will coat the beans. Add in chopped parsley and apple cider vinegar. Season with sea salt and pepper. Heat for another 3-4 minutes or until beans are warm. Transfer beans to a large dish or platter, top with toasted almonds and serve.

Nutrition

• Serving Size: 4 oz.
• Calories: 92
• Sugar: 2g
• Fat: 5g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 3g