4.41 23 Published Nov 02, 2021, Updated Nov 10, 2024 This bright side dish is so easy and incredibly flavorful. The beans are quickly cooked so they’re still crisp and fresh tasting but have a nice coating of olive oil, light sweetness from the caramelized shallots and a pop of flavor from the fresh parsley. I honestly liked these beans so much I ate the whole pound in two days without sharing. I think Isaac may have gotten one bean, but that’s it. Oops. Guess I’ll just need to make another batch! Caramelize Shallots – In the same skillet, add olive oil and heat over high. Add sliced shallots, lower the heat to medium-low, and cover. Cook, stirring frequently, until golden brown, about 15 minutes. Cook Green Beans – While shallots cook, boil water with a pinch of salt in a saucepan. Add green beans and cook for 3-4 minutes, until bright green and tender-crisp. Drain well. Combine and Serve – Add beans to the skillet with the shallots, toss to combine, and mix in chopped parsley and lemon juice. Season with salt and pepper, then transfer to a serving dish and sprinkle with toasted almonds. Enjoy!
Main entree – This dish pairs perfectly with a holiday main like roast turkey or a cozy, plant-based lentil loaf . Other sides – Green beans almondine fits right in with classic sides like, vegan cornbread, butternut squash quinoa stuffing, wild rice stuffing or cranberry sauce. Dessert – Wrap up the meal with a classic dessert! My healthy apple crisp, pecan pie brownies, vegan chocolate pie or vegan pumpkin pie bring the perfect sweet ending to your holiday feast.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat over the stovetop, in the oven or in the microwave until green beans are warm.
