Pan-Roasted Green Beans with Golden Almonds 

Updated February 23, 2016
This image courtesy of John Kernick

This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.


Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian


Taste and Texturecrisp, nutty

Type of Dishvegetable


  • Kosher salt
  • 8 ounces green beans and/or wax beans, trimmed
  • ¼ cup blanched whole almonds, coarsely chopped
  • 3 tablespoons extra virgin olive oil, plus more as needed
  • 1 large shallot, minced
  • 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
  • 1 lemon
  • Freshly ground black pepper


Bring a large pot of water to a rolling boil and salt it. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.

Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.

Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.

Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over, then cut the lemon into wedges for serving. Season with pepper and serve.


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