Green Beans Lemon Almonds

Last spring, my neighbor brought over a bag of green beans from her garden, still warm from the sun. I'd always thought of green beans as pretty basic—honest food, but nothing special. That changed when I roasted them with lemon and nuts from my pantry, and my partner kept stealing them straight from the baking sheet. Now they're the one side dish I actually crave, bright and punchy with that irresistible crunch.

I made these for a friend who swears she hates green beans—the mushy canned kind from her childhood, she explained. She took one bite, eyes went wide, asked for the recipe, and finished half the serving dish herself. The best part? This recipe works with whatever nuts you have lurking in the back of your cupboard, and the whole house smells like garlic butter while they cook.

Ingredients

• 500 g fresh green beans: Fresh ones snap when you bend them—old ones bend limply like tired string
• 50 g sliced almonds: Watch them like a hawk in the pan, they go from golden to burnt in seconds flat
• 2 tbsp unsalted butter: Olive oil works beautifully for a dairy free version
• 1 clove garlic: Freshly minced packs way more punch than the jar stuff
• 1 lemon: Both zest and juice—that zest is where all the aromatic oils live
• ½ tsp sea salt: Start here, adjust to your taste
• ¼ tsp black pepper: Freshly cracked makes all the difference

Instructions

Blanch the beans:

Boil salted water, drop in beans for 2–3 minutes until bright green, then shock them in ice water to lock in that color and crispness.

Toast the almonds:

Melt butter in a skillet over medium heat, add almonds and stir constantly until they turn golden brown and smell nutty and warm.

Add the garlic:

Toss in minced garlic for just 30 seconds—any longer and it turns bitter and harsh.

Combine everything:

Add beans to the skillet, toss to coat them in all that buttery garlicky goodness.

Finish with lemon:

Stir in lemon zest and juice, season with salt and pepper, cook 2–3 more minutes until everything is heated through.

Serve immediately:

Plate while still hot, maybe scatter a few extra almonds on top because people always pick them out first.

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My cousin makes these every Thanksgiving now, and they disappear faster than the mashed potatoes. There's something about the contrast—tender beans against crisp nuts, bright lemon cutting through rich butter—that makes people keep reaching for just one more bite.

Make Ahead Magic

I've blanched the beans up to two days ahead and kept them wrapped in the fridge. The almonds toast in minutes, and the final toss comes together so fast that last minute dinner prep becomes almost relaxing. Just reheat gently in the skillet so they don't turn to mush.

Switch It Up

Sometimes I'll use hazelnuts instead of almonds—earthy and deeply nutty in a way that feels fancy without actually being complicated. A pinch of red pepper flakes adds this gentle heat that sneaks up on you, and during summer I've even tossed in fresh basil leaves right at the end. The basic formula works with whatever you've got, which is probably why I make it so often.

What to Serve Alongside

These green beans have this brightness that cuts through rich foods like nothing else. They're perfect next to roasted chicken or grilled salmon, but honestly I've eaten them as a whole meal with crusty bread to soak up the buttery lemon juices at the bottom of the pan. No judgment here.

• Keep the nuts separate if you're serving anyone with allergies
• Extra lemon wedges on the table let people adjust the brightness
• They reheat surprisingly well for lunch the next day

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Sometimes the simplest dishes are the ones that stick with you, the ones you find yourself craving on random Tuesday nights. These green beans are exactly that kind of food—honest, bright, and absolutely worth making.

Recipe FAQs

→ How do I keep green beans tender and bright green?

Blanch the beans in boiling salted water for 2–3 minutes, then transfer them immediately into ice water to stop cooking and preserve their vibrant color.

→ Can I substitute almonds with other nuts?

Yes, hazelnuts or pecans can be used for a different flavor and texture while maintaining the dish’s crunchiness.

→ What cooking fat works best for a vegan version?

Olive oil is an excellent substitute for butter, providing richness while keeping the dish plant-based.

→ How should the almonds be prepared for this dish?

Slice the almonds and toast them in a skillet over medium heat until golden and fragrant, about 2 minutes.

→ What seasoning complements the green beans and almonds?

Fresh garlic, lemon zest and juice, sea salt, and black pepper balance the flavors and add brightness and depth.