Green Beans Almondine
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This green beans almondine recipe brings together tender crisp green beans, caramelized shallots, toasted almonds and fresh parsley. It’s bright, flavorful and easy enough for weeknights while still feeling special for a holiday meal.
I have been in full holiday mode and wanted to give one of my go-to vegetable sides a little upgrade. This green beans almondine has tender beans, sweet caramelized shallots and plenty of toasted almonds for crunch. Fresh parsley brightens everything up and makes the whole dish feel light and vibrant.
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!
“Making these again for a family gathering they were so popular last time!”
Why I Love This Green Beans Almondine
- Crowd friendly – People always go back for seconds even if they don’t think of themselves as green bean lovers.
- Light but satisfying – It brings freshness to a heavy holiday table without feeling skimpy.
- Levels up any meal – It looks elegant but takes almost no effort which makes it a great go-to side for both weeknights and holidays.
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.
Variations
- Parmesan cheese: Sprinkle parmesan cheese on top right before serving for some added flavor! For a cheesy flavor without the cheese, try nutritional yeast or make a batch of my hemp parmesan cheese as a dairy free alternative.
- Bacon: Mix-in cooked bacon or tempeh bacon before serving!
How to Make Green Beans Almondine
Toast Almonds – Toast slivered almond in a dry, large skillet over medium heat, stirring often to prevent burning. Cook for 5-6 minutes, until golden brown, then set aside.
Caramelize Shallots – In the same skillet, add olive oil and heat over high. Add sliced shallots, lower the heat to medium-low, and cover. Cook, stirring frequently, until golden brown, about 15 minutes.
Cook Green Beans – While shallots cook, boil water with a pinch of salt in a saucepan. Add green beans and cook for 3-4 minutes, until bright green and tender-crisp. Drain well.
Combine and Serve – Add beans to the skillet with the shallots, toss to combine, and mix in chopped parsley and lemon juice. Season with salt and pepper, then transfer to a serving dish and sprinkle with toasted almonds. Enjoy!
Brittany’s Tips
- Keep an eye on those almonds: Toasted almonds can go from golden to burnt in seconds. Stay close and give them a little stir every minute or so. I’ve learned the hard way that multitasking and toasting nuts don’t mix!
- Get that perfect bean texture: Blanching the beans is key! After boiling, immediately dunk them in an ice bath. This keeps them bright green and perfectly crisp-tender. I know it’s an extra step, but trust me, it’s worth it.
- Make it your own: Feel free to switch up the nuts. Toasted pecans or walnuts work just as well if that’s what you have on hand. It’s fun to add a little twist to keep things interesting.
Serving Suggestions
This is the side of all sides! It can be paired with just about any main dish. For the ultimate holiday feast, here is what I would serve it with:
- Main entree – This dish pairs perfectly with a holiday main like roast turkey or a cozy, plant-based lentil loaf .
- Other sides – Green beans almondine fits right in with classic sides like, vegan cornbread, butternut squash quinoa stuffing, wild rice stuffing or cranberry sauce.
- Dessert – Wrap up the meal with a classic dessert! My healthy apple crisp, pecan pie brownies, vegan chocolate pie or vegan pumpkin pie bring the perfect sweet ending to your holiday feast.
How to Make in Advance & Store
This dish is a great make-ahead side for holiday dinners. Prepare as instructed, but skip topping 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.
Leftovers 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.
Frequently Asked Questions
Almondine is the French word for almonds so green beans almondine is just a fancy way of saying green beans and almonds!
Fresh green beans are ideal for this recipe, but if you’re in a pinch, frozen green beans will work. Just blanch them briefly and skip the ice bath since they’re already partially cooked.
Cook the shallots on medium-low heat, and stir frequently. Shallots can burn quickly if the heat’s too high, so take it slow.
More Holiday Sides to Make
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Green Beans Almondine
Ingredients
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 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.
Video
Notes
- Storage: Leftovers 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Thanks, Brittany. =)
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!!
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!