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Crispy Green Bean Almondine with Shallots (Quick & Easy)

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This crispy green bean almondine with shallots is a quick and easy side dish that’s perfect for any occasion. Fresh green beans are seared until tender-crisp, then tossed with buttery caramelized shallots and toasted almonds for a dish that’s fancy enough for Thanksgiving but simple enough for a weeknight.

Ingredients

Scale
  • 1 pound fresh green beans, ends trimmed
  • 2 large or 3 medium shallots, thinly sliced into rings
  • 1/3 cup sliced almonds
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice (optional but recommended)

Instructions

  1. Rinse 1 pound of fresh green beans under cold water and pat them dry. Trim the stem ends.
  2. Peel 2 large shallots and slice them crosswise into thin rings, about 1/8-inch thick.
  3. Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon of the unsalted butter. Swirl the pan until the butter melts and starts to foam.
  4. Add the sliced shallots to the pan in an even layer. Cook undisturbed for 2 minutes, then stir and cook for another 2-3 minutes, stirring occasionally, until the shallots are golden and softened.
  5. Push the shallots to one side of the pan. Add the 1/3 cup sliced almonds to the empty space. Toast them for 1-2 minutes, stirring constantly, until they turn light golden brown. Stir them together with the shallots.
  6. Add the trimmed green beans to the pan along with the remaining 1 tablespoon butter. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss everything together with tongs to coat the beans. Spread the beans into a single layer.
  7. Cook the beans undisturbed for 3 minutes. Flip or toss the beans and cook for another 2-3 minutes until bright green with some browned spots, tender but still snappy.
  8. Remove the pan from heat. Squeeze 1 teaspoon of fresh lemon juice over the top and toss once more. Taste and adjust salt or pepper if needed.
  9. Serve immediately, spooning any remaining shallots and almonds from the pan over the top.

Notes

Dry the green beans thoroughly after washing to ensure they sear instead of steam. Do not crowd the pan; cook in batches if necessary. Watch the almonds closely as they burn quickly. The lemon juice brightens the flavors and is highly recommended.

Nutrition

Keywords: green bean almondine, crispy green beans, shallots, quick side dish, Thanksgiving side, easy vegetable side

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