Green beans almondine is one of my favorite easy elevated recipes to serve with any meal. Made with just 5 simple ingredients, these green beans are crunchy, nutty, and super flavorful. I seasoned mine with a bit of fresh lemon juice and garlic, and I absolutely loved how they turned out. I don’t think I’ll ever make them another way!

overhead view of green beans almondine on an oval platter.

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If you’re looking for a ridiculously simple side dish that’ll really wow your guests, my green beans almondine is a real winner. Fresh green beans, crunchy almonds, butter, lemon, and garlic are all you need to make this elegant and delicious side. It pairs well with almost any meal, and it’s nice and light to accompany heavier holiday sides.

What’s in This Green Beans Almondine Recipe?

  • Green Beans: I highly recommend using fresh green beans for this recipe. Frozen or canned won’t have the same great snap.
  • Almonds: I like sliced or slivered almonds best for this recipe, but whole will work in a pinch.
  • Butter: Unsalted butter adds richness to the beans.
  • Lemon Juice: Brightens up the finished dish.
  • Garlic: Adds a touch of savory flavor to the dish.
ingredients for green beans almondine.
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Tips for Success

  • If you can find the French Haricot Vert variety of beans, I highly recommend them over standard green beans.
  • Make sure to heavily salt the water for the beans. This will give them a good flavor to start with and ensures they stay bright green.
  • Always err on the side of under-blanching the beans rather than over-blanching them. Overcooked beans will turn mushy.
  • Shocking the hot beans in ice water stops them from overcooking, so I do not recommend skipping this step!
  • You can blanch the beans up to 1 day ahead of when you plan to sauté them. Just drain them and store in the refrigerator.

How to Store and Reheat

Store leftover green beans almondine in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan with a little butter until warmed through.

closeup of green beans almondine on a white platter.

Serving Suggestions

These green beans almondine are one of my favorite side dishes to serve with holiday meals, like Thanksgiving turkey, beef tenderloin, or pineapple ham! They’re so versatile, fresh, and delicious. I think they taste great with just about any meal!

sheet pan scalloped potatoes

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This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.

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Recipe Card

Green Beans Almondine Recipe

No ratings yet
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6
overhead view of green beans almondine on an oval platter.
Made with just 5 simple ingredients, these green beans almondine are crunchy, nutty, and super flavorful– the perfect easy side.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 1 pound green beans
  • ¼ cup sliced almonds
  • 2 tablespoons unsalted butter (¼ stick)
  • Pinch kosher salt and ground black pepper
  • 1 tablespoon lemon juice (from ½ lemon)
  • 1 clove garlic minced

Instructions 

  • Bring a pot of salted water to a boil. Place the green beans in the water and boil for 3 minutes, until the beans turn bright green.
    1 pound green beans
    boiling green beans in a pot.
  • Remove from the boiling water with tongs and place in a large bowl of ice water to stop the cooking process. Drain in a colander.
    placing cooked green beans in ice water in a glass bowl.
  • Add the almonds to a sauté pan set over medium heat. Cook until they are toasty and golden brown.
    ¼ cup sliced almonds
    toasting sliced almonds in a pan with a wooden spoon.
  • Add in the butter. Then toss the almonds in the melted butter.
    2 tablespoons unsalted butter
  • Add in the beans, salt, and pepper, tossing to coat in the butter. Remove from heat and add the lemon juice and garlic.
    Pinch kosher salt and ground black pepper, 1 tablespoon lemon juice, 1 clove garlic
    squeezing lemon juice over green beans almondine in a pan.

Becky’s Tips

Storage: Store green beans almondine in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 12mgPotassium: 193mgFiber: 3gSugar: 3gVitamin A: 638IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Green Beans Almondine Step by Step

Blanch the Beans: Bring a pot of salted water to a boil. Place 1 pound of green beans in the water and boil for 3 minutes, until the beans turn bright green.

boiling green beans in a pot.

Ice the Beans: Remove from the boiling water with tongs and place in a large bowl of ice water to stop the cooking process. Drain in a colander.

placing cooked green beans in ice water in a glass bowl.

Toast the Almonds: Add ¼ cup of sliced almonds to a sauté pan set over medium heat. Cook until they are toasty and golden brown.

toasting sliced almonds in a pan with a wooden spoon.

Toss the Beans: Add in 2 tablespoons of unsalted butter. Then toss the almonds in the melted butter. Add in the beans and a pinch of salt and pepper, tossing to coat in the butter. Remove from heat and add 1 tablespoon of lemon juice and 1 minced clove of garlic.

squeezing lemon juice over green beans almondine in a pan.

More Vegetable Side Dishes to Make!

Meet Krista Teigen

In 2014, after a decade of work in the HR and Technical Communication fields, Krista Teigan decided to follow her passion for healthy cooking by starting food blog. Along the way, she honed her recipe development and food photography skills, and today, she is thrilled to be helping others in the food blogging space to develop and photograph mouth-watering recipes. Krista lives in Shoreview, Minnesota with her husband and two children. Outside of the kitchen, she enjoys exploring the Twin Cities food scene, cheering for her fave Minnesota sports teams, sweating on her Peloton, and jamming out to 90s and 2000s hits.

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