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.
1shallot bulbabout 5-6 cloves, peeled and thinly sliced
1teaspoonapple cider vinegar
sea saltto taste
fresh ground pepperto taste
3Tablespoonschopped fresh parsley
2Tablespoonstoasted almond slices
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.
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.
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.
Drain and transfer the beans into the skillet with the caramelized shallots. Toss to combine.
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.