These green beans almondine (amandine in French) is one of my favorite ways to serve green beans! Crisp garlicky green beans and toasted almonds tossed in nutty brown butter and finished with a squeeze of lemon juice for brightness. It's super simple and comes together in just 10 minutes!
If you don't like green bean casserole, this is the perfect recipe to add to your Thanksgiving spread for a lighter, fresher option! But green beans almondine also pairs great with roasted chicken, sous vide steak, or seared salmon! Basically, it's the ultimate side dish for any occasion!
These green beans also pair well with my favorite brown butter garlic mashed potatoes!
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Ingredient Notes
You just need a few simple ingredients for the best green beans almondine.
Green Beans - Any green beans will work in this recipe, but I prefer haricot verts (French green beans). They are slimmer, more tender, and have the best flavor! You can usually find them at Trader Joe's or Whole Foods!
Sliced Almonds - I prefer sliced almonds but slivered or roughly chopped almonds work well too.
Shallot and Garlic - Sautéed shallots and garlic add just the right amount of sweetness.
Red Pepper Flakes - These are optional, but I love adding just a little bit of heat!
Lemon - A squeeze of fresh lemon adds just the right amount of brightness to balance the dish.
The complete list of ingredients and amounts is located in the recipe card below.
Recipe Variations
These green beans almondine can be easily modified in several ways!
- Mushrooms - Sauté some sliced cremini mushrooms along with the shallots before you add in the green beans.
- Bacon - Top with cooked crumbled bacon at the end.
- Breadcrumbs - Add in about ¼ cup of panko breadcrumbs while you're toasting the almonds.
How to Make Green Beans Almondine
The first step is to blanch the green beans so that they stay crisp and bright green.
Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.
Drop the green beans into the boiling water and blanch for 2 minutes.
Remove the beans and immediately immerse in the ice bath for about 20 seconds. Drain and pat dry.
Notes: Do NOT leave the beans in the water as they will get soggy. If you’re making this recipe for a holiday meal, you can blanch the beans up to a day in advance!
Heat a large skillet over medium heat. Add in 1 tablespoon of butter and almonds and toast for 3-4 minutes or until golden brown.
Remove the almonds from the pan and set aside.
Add in the remaining butter, sliced shallots and garlic, and red pepper flakes and sauté for 3-5 minutes or until soft and fragrant.
Then add in the blanched green beans and cook for just 2-3 minutes, until warm.
Add in the toasted almonds and fresh thyme, then season with salt, pepper, and a squeeze of lemon juice.
Remove from the heat and serve the green beans almondine immediately.
Recipe FAQ's
Technically no, but you should! Blanching the beans keeps them nice and crisp and helps maintain that vibrant green color.
Store covered in the fridge for up to 3 days.
For best results, reheat in a skillet over medium heat for 3-5 minutes.
Yes! You can use vegan butter or olive oil instead.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Green Beans Almondine (Green Beans with Toasted Almonds)
Special Equipment
Ingredients
- 1 pound green beans
- 3 tablespoons unsalted butter, divided
- ⅓ cup sliced almonds
- 1 large shallot, sliced
- 6 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon flaky sea salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice, optional
Instructions
Blanch Green Beans
- Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.
- Drop the green beans into the boiling water and blanch for 2 minutes.
- Remove the beans and immediately immerse in the ice bath for about 20 seconds. Drain and pat dry.
- Notes: Do NOT leave the beans in the water as they will get soggy. If you’re making this recipe for a holiday meal, you can blanch the beans up to a day in advance!
Green Beans Almondine
- Heat a large skillet over medium heat. Add in 1 tablespoon of butter and almonds and toast for 3-4 minutes or until golden brown.
- Remove the almonds from the pan and set aside.
- Add in the remaining butter, sliced shallots and garlic, and red pepper flakes and sauté for 3-5 minutes or until soft and fragrant.
- Then add in the blanched green beans and cook for just 2-3 minutes, until warm.
- Add in the toasted almonds and fresh thyme, then season with salt, pepper, and a squeeze of lemon juice.
- Remove from the heat and serve the green beans almondine immediately.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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