This side dish is a classic and so easy to make with only 8 simple ingredients. It’s ready in less than 30 minutes and blends green beans with crunchy almonds and caramelized shallots. It’s simple and only dressed with fresh parsley and lemon juice. It is gluten free, dairy free and vegan and is the perfect green side you need for the holidays.
For this recipe, you will need:
- Green Beans
- Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
- Shallots
- Garlic: this has so many healthy benefits including being great for your immune system
- Lemon Juice: freshly squeezed lemon juice is best
- Almond Slices
- Salt
- Parsley: fresh parsley is best
Tips:
- You can substitute ghee or butter for olive oil
- Fresh parsley is optional
How to Store:
- Store any leftovers in the refrigerator in a sealed container for up to 2 days.
Other Thanksgiving recipes to try:
One Pan Wild Rice Mushroom Apple Stuffing
Maple Miso Brussels Sprouts with Pecans + Apples
Easy Almond Shallot Green Beans
Ingredients
- 1 lb French green beans
- 1 tbsp olive oil
- 2 shallots, chopped
- 3 garlic cloves
- 2 tsp lemon juice
- 1/3 cup sliced almond
- salt to taste
- 1 tbsp parsley, chopped (optional)
Instructions
- Prepare and chop the shallots, garlic, and parsley.
- To toast the almonds, heat a large skillet over medium heat, add sliced almonds to the dry skillet and cook until the almonds are toasted, about 2-3 minutes. Stir or shake almonds frequently while they are cooking and keep an eye on them because they can burn quickly. Remove the almonds from the skillet and set these aside in a small bowl.
- In the same skillet, add 1 tbsp of olive oil and heat over medium heat. Then add in the chopped shallot slices. Cook the shallots until browned, about 8-10 minutes, stirring frequently.
- Once the shallots are browned, add in the garlic until it becomes fragrant, about 1 minute.
- While cooking the shallots, heat up a large pot of water with a sprinkle of salt and bring it to a boil. Add in the green beans and cook for 2-3 minutes, until they are a bright green color.
- Drain the water and set the green beans aside and when garlic and shallots are done cooking, add the green beans into the pan. Add in the salt and lemon. Heat for 2-3 minutes and then move beans to a serving dish and top with almonds and fresh parsley and enjoy!
Did you make this recipe?Tag @girlswhoeat!
