This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. It’s a delicious side dish simple enough for a weeknight dinner, but fancy enough for a holiday meal!
I am in holiday mode and have been upgrading some of my favorite staple Thanksgiving recipes like this green beans almondine 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 olive oil, light sweetness from the caramelized shallots and a pop of flavor from the fresh parsley.
What is Green Beans Almondine?
Almondine is the French word for almonds so green beans almondine is just a fancy way of saying green beans and almonds!
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!
Here’s What You Need
fresh green beans – I recommend trimming the tops of the bean where they connect to the plant just for a clean cut. You can trim both ends off if you’d like!
shallot – shallots have a flavor profile that’s similar to garlic and onion combined. You’ll thinly slice these and caramelize them before mixing with the green beans. If you can’t find shallots, a red or white onion is a good substitute!
olive oil – to caramelize the shallot in! You can also use avocado oil or butter if you’d like.
fresh lemon juice – brightens the flavors of the dish and brings everything together!
sea salt and black pepper – to season the dish.
fresh parsley – can’t go wrong with some fresh herbs for serving!
sliced almonds – you’ll be toasting these almonds and serving as a topping for the beans. Adds a delicious flavor and crunch!
How to Make Green Beans Almondine
Toast almonds –Start by toasting the almond slices in a large, dry skillet over medium heat. If you have never toasted nuts or seeds before, it’s super simple! You just have to keep your eye on them because they cook quickly and can burn if you don’t pay attention. Toast the almonds for 5-6 minutes or until golden brown. Remove and set aside.
Caramelize shallots – In the same skillet, add the olive oil and heat over high heat. Add in the shallot slices and then turn down the heat to medium-low. Cover the skillet and cook the shallots until caramelized – make sure you stir frequently so the shallots don’t burn! The shallots are ready when they’re golden brown. This usually takes about 15 minutes.
Cook beans – While your shallots are caramelizing, cook the green beans. Add water and a pinch of sea salt to a saucepan and bring to a boil. When the water is boiling, add in the green beans and cook for 3-4 minutes or until the beans are bright green, tender and crisp. Drain the beans.
Toss to combine and serve –Add the beans to the skillet with the shallots and toss to combine. Add in the chopped parsley and lemon juice. Season with salt and pepper to taste. Transfer the beans to a large dish or platter and top with the toasted almonds. Enjoy!
Variations
parmesan cheese – sprinkle parmesan cheese on top right before serving for some added flavor!
bacon – mix-in cooked bacon or tempeh bacon before serving!
dried fruit – add a hint of sweetness and pop of color by adding in dried cranberries or cherries. Just make sure to look for dried fruit that is fruit-sweetened!
This dish is a great make-ahead side for holiday dinners. Prepare as instructed, but skip topping the dish with the toasted almonds and store separately. When ready to serve, reheat the green beans almondine on the stovetop for 5-10 minutes or in the oven at 350°F for 15-20 minutes or until green beans are warm. Transfer beans to a large dish or platter, top with toasted almonds and serve.
How to Store
If you have leftovers they can be stored in an airtight container in the fridge for up to 5 days. Reheat over the stovetop, in the oven or in the microwave until green beans are warm.
This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. It's a delicious side dish simple enough for a weeknight dinner, but fancy enough for a holiday meal!
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 olive 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 oil and shallots will coat the beans. Add in chopped parsley and lemon juice. 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.
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?
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!!
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When blanching the green beans should I be putting them into ice water after cooking them in the boiling water? Thanks
I think this recipe used to have coconut oil and ACV? Now it’s olive oil and lemon juice. Why the change?
Making these again for a family gathering they were so popular last time!
Ah yay! So glad to hear this recipe was a hit, Karen! Thanks so much for the review and star rating :).
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! 🙂