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Best 15-Minute Green Bean Almondine with Crispy Shallots

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This elegant yet easy green bean almondine features tender-crisp green beans, toasted almonds, and addictive crispy shallots. Ready in just 15 minutes, it’s the perfect last-minute side dish for dinner parties and holiday gatherings.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup sliced almonds
  • 1 clove garlic, thinly sliced (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice
  • Zest of half a lemon
  • 2 large shallots, thinly sliced into rings
  • 1/4 cup all-purpose flour (or rice flour for gluten-free)
  • 1/2 cup neutral oil for frying (avocado or grapeseed oil)
  • Pinch of salt

Instructions

  1. Prep your ingredients first. Trim the ends off your green beans. Slice the shallots into thin rings. Mince or slice your garlic. Measure out the almonds. Have your lemon ready.
  2. Blanch the green beans. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for exactly 2 minutes. While they’re boiling, prepare an ice bath. After 2 minutes, use tongs to transfer the beans straight into the ice bath. Let them sit for about a minute, then drain well and pat dry with a clean kitchen towel.
  3. Make the crispy shallots. While the beans are blanching, heat 1/2 cup of neutral oil in a small saucepan over medium heat. Toss the sliced shallots with the flour and a pinch of salt in a small bowl. Shake off any excess flour. Test the oil by dropping in one shallot ring — it should sizzle immediately. Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until they’re golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a tiny pi…
  4. Toast the almonds. In your large skillet, add the sliced almonds over medium heat. Toast them for 2-3 minutes, shaking the pan frequently, until they’re fragrant and lightly golden. Transfer the almonds to a small bowl and set aside.
  5. Sauté the green beans. In the same skillet, add the butter and olive oil over medium-high heat. Once the butter is melted and starting to foam, add the blanched green beans. Toss them in the butter mixture for 2-3 minutes until they’re heated through and starting to get a little color. Add the sliced garlic if you’re using it, and cook for another 30 seconds until fragrant.
  6. Finish the dish. Remove the skillet from heat. Add the toasted almonds, lemon juice, and lemon zest. Toss everything together. Season with salt and pepper to taste. Give it one more good toss.
  7. Plate and garnish. Transfer the green beans to a serving platter. Top generously with the crispy shallots. Serve immediately while everything is still warm and crunchy.

Notes

Don’t skip the blanching step — it keeps the beans bright green and tender-crisp. For the crispy shallots, even slicing is key; a mandoline helps. Store leftover shallots in an airtight container at room temperature, not in the fridge. You can blanch the beans and fry the shallots up to 4 hours ahead.

Nutrition

Keywords: green bean almondine, crispy shallots, quick side dish, 15-minute recipe, green beans, almonds, easy side dish, holiday side dish

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