Classy and a classic? Yes please! It’s not often you find a side fit for both the most discerning palate and the pickiest eater, but Green Beans Almondine passes the test. Bright, fresh green beans are lightly sautéed with shallots, garlic, and sliced almonds, for a simple – yet stunning – family-style dish.
After last week’s dairy-laden extravaganza, I figured I would get back to brass tacks this week because, believe it or not, Thanksgiving is less than two weeks away. And even though this particular year is going to be celebrated differently for lots of us, it doesn’t mean you have to pass up this most beloved meal. You just might have to adjust.
Maybe you’re big on signature family recipes that make an appearance every year (like my Maple Bacon Brussels Sprouts); or maybe you’re the type to mix it up and introduce new players into the rotation each season. Heck, I know someone whose family keeps a scorecard and each year votes a dish off the proverbial island in favor of a new one. Not even grandma’s safe! (Lotta family politics at play there…as if Thanksgiving wasn’t dramatic enough.)
This year, we’ve got waaaaay fewer mouths to feed (try four instead of fourteen), but as a Thanksgiving aficionado, I’m not using this as an excuse to slack. Absolutely not! Look, it isn’t every year you have a reason to neither a) travel nor b) scrub your house from top to bottom, do the heavy lifting in the kitchen, plus invest time and money in decor, and possibly a new card table and folding chairs depending on how big your cousin’s babies have gotten. I am not looking this limited-time-only gift horse in the mouth!
So, take some liberties with your menu this year – whether that’s experimenting with a deep fryer, an air fryer or skipping the turkey altogether (*gasp* The audacity!). Let me put it this way, I told Cameron if he wants a turkey on the table, have at it. I, myself, am focusing on the best part of Thanksgiving – the sides – because this year, I have the luxury of making everything I love, the way I love it, starting with these Green Beans Almondine. (Suck it, green bean casserole.)
Need some more Thanksgiving ideas? Here’s 25+ ways to shake up your own holiday menu.
What is “almondine” anyway?
Derived from the MUCH fancier French “amandine,” almondine simply indicates a dish cooked and/or garnished with almonds.
How to make green beans almondine
Simple and quick, but literally bursting with flavor, this is a classic and classy recipe you’ll reach for during the holiday season and beyond. Be sure to check the recipe card for detailed instructions and step-by-step photos.
- Blanch the green beans. Use a large pot so they have room to move, and thoroughly salt the water.
- Sauté almonds in butter. Get them started a for a few minutes ahead of the shallots.
- Add the shallots. Cook with the almonds until the shallots are soft, the almonds are golden, and the butter has turned into browned butter.
- Add the blanched green beans. Strain well, then toss with the almonds and shallots until just cooked through.
Tips for making this recipe perfectly
- Use haricots vert, aka French green beans. They’re generally available bagged and pre-trimmed in the produce section. Inspect the trimmed ends and give them an extra trim if needed.
- Buy sliced or slivered almonds, not whole or chopped.
- Allow the butter to brown (but not burn!) for intense, sweet, buttery flavor.
- Blanch the green beans separately. I’m not a fan of dirtying 2 pots or pans when one can get the job done, but it’s necessary for this particular recipe. I tried to make it work in one pan, but it’s a no-go (If you’re looking for one-pan wonders, though, check out my recipes for bacon green beans or garlic green beans).
- Blanch the green beans in salted water, and don’t overcook! They should still have a nice bite before adding to the pan, where they’ll finish cooking.
- If you’re prepping this recipe to make ahead of time, plunge the cooked green beans into an ice bath to stop the cooking process. This step isn’t necessary if you’re cooking immediately.
Is this recipe keto?
It sure it! One serving comes in around 2g net carbs. High in fiber, green beans are a terrific vegetable for a ketogenic lifestyle. Paired with almonds and brown butter, green beans almondine is that unicorn holiday side dish that requires zero alterations to fit into the keto diet. Win/win for everyone!
What if I don’t have shallots?
In a pinch, you can substitute for yellow onion (avoid sweet), just remember to slice it very, very thin. Because shallots have a subtle garlicky flavor, you may also want to add just a touch more to the initial sauté.
More elevated veggie sides you’ll love
- Mediterranean Roasted Cauliflower
- Honey Roasted Carrots
- Roasted Acorn Squash
- Lemon Garlic Asparagus
- Brussels Sprouts with Cranberries and Pistachios
Did you make this recipe for green beans almondine? I’d love to know how it turned out! Leave a comment and a rating below
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- 10" Skillet
- 1 lb haricots vert, french green beans, stem ends trimmed
- 2 tbsp kosher salt, plus more for seasoning
- 3 tbsp butter
- ½ c sliced almonds
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Bring 6 cups water to a boil in a large pot; season with the kosher salt. Add the green beans and blanch 4-5 minutes or until bite tender but still very bright green in color. Do not overcook - the green beans should still have a decent bite and crispness.
- While the water is coming to a boil, heat 2 tbsp butter in a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the almonds, toss to coat in the fat, and saute 2 minutes.
- Add the shallots, toss in the butter and almonds, and saute until the almonds are golden brown and the shallots are lightly caramelized, 8-9 minutes. Add the garlic and saute, stirring constantly, for 1 minute more.
- Drain the green beans, then immediately transfer to the hot skillet. Saute, tossing frequently, until the green beans are tender, 2-3 minutes more. Season with salt, pepper, and lemon juice and serve immediately.
- If doubling this recipe, be sure to use a large 12" skillet.
- Regular green beans can be substituted with excellent results. Be sure to trim the stem ends.