Green Beans Almondine
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Published Nov 02, 2021, Updated Nov 10, 2024
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This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. Itโs 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. Iโve been loving fresh, vibrant sides like my roasted butternut squash and kale salad alongside the classicsโthey bring a nice balance to the richness of the holiday table.
This bright side dish is so easy and incredibly flavorful. The beans are quickly cooked so theyโre 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.
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 thatโs it. Oops. Guess Iโll just need to make another batch!
Why Youโll Love This Recipe
- Savory & sweet combo โ The caramelized shallots bring a touch of sweetness, while the toasted almonds and fresh green beans add a savory crunch.
- Great for any occasion โ Quick enough for a busy weeknight, yet fancy enough for a holiday dinner. Itโs one of those dishes that looks (and tastes) like you spent way more time on it than you did!
- Naturally healthy โ Fresh, simple ingredients make this dish naturally healthy, so you can feel great about serving it up.
- Customizable โ Use whatever nuts you have on hand, or try swapping in thinly sliced onions if you donโt have shallots. Itโs an easy recipe with lots of room to make it your own!
Hereโs What You Need
- fresh green beans โ 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 youโd like!
- shallot โ shallots have a flavor profile thatโs similar to garlic and onion combined. Youโll thinly slice these and caramelize them before mixing with the green beans. If you canโt find shallots, a red or white onion is a good substitute.
- olive oil โ to caramelize the shallot in! You can also use avocado oil or butter if youโd like.
- fresh lemon juice โ brightens the flavors of the dish and brings everything together!
- sea salt and black pepper โ to season the dish.
- fresh parsley โ canโt go wrong with some fresh herbs for serving!
- sliced almonds โ youโll 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!
- 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.
- Mushrooms: Make a variation of green bean casserole by sautรฉing sliced mushrooms with the shallots.
How to Make Green Beans Almondine
Toast Almonds โ 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 โ 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 โ 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 โ 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!
Brittanyโs 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. Iโve learned the hard way that multitasking and toasting nuts donโt 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 itโs an extra step, but trust me, itโs worth it.
- Make it your own: Feel free to switch up the nuts. Toasted pecans or walnuts work just as well if thatโs what you have on hand. Itโs 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 โ This dish pairs perfectly with a holiday main like roast turkey or a cozy, plant-based lentil loaf .
- Other sides โ Green beans almondine fits right in with classic sides like, vegan cornbread, butternut squash quinoa stuffing, wild rice stuffing or cranberry sauce.
- Dessert โ 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 350ยฐF 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 youโre in a pinch, frozen green beans will work. Just blanch them briefly and skip the ice bath since theyโre already partially cooked.
Cook the shallots on medium-low heat, and stir frequently. Shallots can burn quickly if the heatโs too high, so take it slow.
More Green Bean Recipes
- Orange Chicken with Green Beans
- Healthy Green Bean Casserole
- Green Bean Salad
- Sautรฉed Green Beans
- Roasted Green Beans
More Holiday Sides to Make
- Kale and Brussels Sprout Salad
- Maple Roasted Kabocha Squash
- Apple Cider Vinegar Brussels Sprouts
- Sourdough Stuffing
- Thanksgiving Salad
Be sure to check out the full collection of side dish recipes as well as all of the Thanksgiving recipes here on EBF!
If you enjoyed this recipe, please consider leaving a โญ star rating and let me know how it went in the ๐ 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.
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 itโs olive oil and lemon juice. Why the change?