This recipe for green beans almondine is tender green beans cooked with butter and shallots, then topped with crunchy toasted almonds and parsley. A simple yet elegant side dish that pairs perfectly with chicken, beef and pork.
You can never go wrong with a green veggie to accompany any meal. Some of my favorite vegetable sides include parmesan roasted broccoli, bacon roasted brussels sprouts, and this easy green beans almondine.
We eat a lot of green beans in my house – they’re inexpensive, available all year round, and totally delicious. This recipe for green beans almondine features fresh green beans with a buttery almond topping – one of my all-time favorite ways to enjoy green beans!
Green beans almondine ingredients
This recipe uses fresh green beans, almonds, butter, shallots, salt, pepper, lemon juice and parsley.
How do you make green beans almondine?
The first step is to toast your almonds in melted butter. I use sliced almonds, but chopped or slivered almonds will also work perfectly. After the almonds are toasted, they come out of the pan and shallots, butter and green beans go in. The green beans cook until tender, then the buttered almonds are added back in along with some chopped parsley and lemon juice. Serve immediately and enjoy!
Tips for the perfect dish
- I prefer to use the smaller, French haricot vert green beans for this dish. They often come pre-packaged in bags in the produce area. If you can’t find haricot vert green beans, regular sized green beans will also do the trick.
- Shallots are a type of onion, and they taste like a cross between onions and garlic. If you don’t have shallots on hand, you can simply use either minced garlic or minced onion instead.
- I typically top this dish with fresh parsley because I always have it on hand. If you don’t have parsley, feel free to use green onions, chives, or even fresh dill or basil.
- This dish is best when served immediately as the almonds may soften as they sit on top of the green beans for extended periods of time.
Recipe FAQs
To get your green beans ready for this recipe, all you need to do is give them a good wash, then trim off the stem end. The fastest way to trim off the stem end is to line up a handful of green beans, then cut the stems off all at once. It makes prep time go much faster.
Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber.
Green beans almondine flavor variations
I love this dish as-is, but sometimes I add other ingredients I have on hand to give my green beans even more flavor.
- Bacon: Stir in 1/3 cup cooked, crumbled bacon at the end.
- Mushrooms: Saute sliced mushrooms along with the shallots before you add in the green beans.
- Parmesan: Sprinkle parmesan cheese over the top right before serving.
- Breadcrumbs: Add 1/4 cup Italian or panko style breadcrumbs when you toast the almonds.
Sauteed green beans are great because they pair well with so many different foods. I often serve my green beans alongside roasted chicken, seared steak or baked salmon. This recipe is easy to double or triple if you’re looking to feed a crowd. This is also a perfect side to any holiday meal, skip the green bean casserole and serve green beans almondine for a lighter and fresher option!
More great side dishes
- Slow Cooker Glazed Carrots
- Garlic Butter Mushrooms
- Slow Cooker Creamed Corn
- Parmesan Zucchini
- Grilled Asparagus Foil Packets
Green Beans Almondine
Ingredients
- 3 tablespoons butter divided use
- 1/2 cup sliced almonds
- 1/3 cup shallots minced
- 1 pound green beans use the smaller French haricot vert green beans if you can find them
- salt and pepper to taste
- 2 teaspoons lemon juice
- 2 tablespoons chopped parsley
Instructions
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Add the almonds to the pan and cook for 3-4 minutes or until golden brown, stirring occasionally.
- Remove the almonds from the pan; wipe the pan clean with a paper towel.
- Melt the remaining 2 tablespoons of butter in the pan. Add the shallots and cook for 3-4 minutes or until tender.
- Add the green beans and 1 tablespoon of water to the pan. Cook, stirring occasionally, until green beans are tender, about 4-5 minutes.
- Stir in the lemon juice, salt and pepper.
- Sprinkle the reserved almonds over the green beans, along with the parsley. Serve immediately.
Notes
- I prefer to use the smaller, French haricot vert green beans for this dish. They often come pre-packaged in bags in the produce area. If you can’t find haricot vert green beans, regular sized green beans will also do the trick.
- This dish is best when served immediately as the almonds may soften as they sit on top of the green beans for extended periods of time.
Mirlene says
These were the perfect side dish with my baked chicken! Going to make this again for Thanksgiving cause my family loved it so much.
Kathleen says
I’m always looking for new ways to have green beans. These green beans almondine sound fantastic and I can’t wait to try them.
Tayler says
I made these green beans with dinner last night and my whole family loved them! Thanks so much for sharing the recipe!
Beth says
These are some of the best beans I’ve ever made. I cooked them up last night to go with our chicken dinner, and they were a hit.
Angela says
One of my favorite holiday sides! This recipe is so easy to make and everyone just loves it. Definitely on my Thanksgiving menu this year!
Mary in Boston says
I am looking forward to trying this dish in every variation. We just love green beans and your recipe looks closely similar to the one my family has used. Sooo delicious. Thanks for writing this down and thanks to the other reviewers for their comments. This is an easy addition to our rotation. A real winner!!
Melissa Reich says
How would you make this ahead of time for a holiday meal of bringing to someone’s home. Thanks!
Sara says
You can do steps 4-6 ahead of time, then make the almond topping right before you eat. The almond topping will get soft if it’s refrigerated so it’s best to make that last minute.
Shannon says
My favorite way to make green beans. Simple and yummy!
Sheri says
This was delicious! Would this still work using olive or avocado.oil in place of the butter? Thanks for a great recipe!
Sara says
Yes that will work!
Monica Smith says
This recipe is fabulous! So easy to make, tastes very fresh and flavorful – it has become a family favorite in our house. Thank you!
Marsha says
My husband loved these green beans! He said they were like what his mom made.
Martha says
Recipe sounds great! Since I can’t cook and serve it immediately, I was thinking of blanching the green beans first. How do you think that would work?
Sara says
Yes that wil work just fine!
Andrea Ferrett says
My husband and I both LOVE this recipe. We don’t particularly like green beans – but we are adding this to the regular menu rotation. Thank you!