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.
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
Instructions
- 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.
Nutrition
- Serving Size: 4 oz.
- Calories: 92
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
Leave a Comment
I’m going to a early Friendsgiving and I’m supposed to bring the green beans. These look delicious. Any suggestions about how I can cook them ahead and reheat them there without losing flavor and crispness?
★★★★★
I would just cook them as the recipe suggests and then reheat them in a skillet for a few minutes right before serving. Have a great Friendsgiving!
Due to covid I am dropping Thanksgiving dinner at my in-laws door in Tupperware. I want to make these for them, but worried about them being soggy. Does what you say above still apply? Or any other suggestions. Just double checking. You for posting! Sounds delicious.
Hey Katherine – Yes, these should be fine with the above instructions. I would probably just cook them for 3 minutes so they are nice and crisp and less likely to get soggy. Let me know how they turn out!!
Thanks, Brittany. =)
Yum! These green beans look perfect! So nice and bright green. And I love the flavors you’ve added! 🙂
these green beans look mouthwatering! Perfect for thanksgiving, or anyday 🙂
Mmm, I’ve got a heap of green beans that I’ve been avoiding due to lack of creativity. These look tasty!
It was meant to be! You gotta try this recipe. 🙂
All of these side dishes look AMAZING! I’ve been turkey day recipe testing and LOVING it 🙂
When you’re a food blogger Thanksgiving lasts for like four weeks… it’s great. 🙂
The beans looks so good! I have never tried combing green beens and almonds but it sounds really good so I am definetely going to try it!
You gotta try it — the green bean and almond combo is great!
All of these dishes look delicious – especially the Brussels Sprouts!!! And I can’t wait to try the green bean recipe! Thank you for the inspiration! 🙂
Thanks Nicole. The Brussels sprouts are at the top of my list too.
Those green beans look so great!I used to think I hated green beans because we only ever had the canned ones growing up. Now that I’ve had fresh, I love them!
Right? Fresh green beans are sooooo much better. I love the crispiness.
Green beans with almonds are one of my favorite combos ever! And those shallots are just taking these green beans to a whole new level of yum! Pinned!
Thanks Tay!