These Garlic Parmesan Green Beans Almondine might just steal the spotlight from the main dish—and I mean that in the best way possible. They’re crisp-tender, buttery, and loaded with toasty almonds, garlic, and freshly grated Parmesan. Oh, and a kiss of lemon to brighten everything up. Whether it’s Tuesday dinner or you’ve got company on the way, this side dish brings just the right mix of easy and elegant.
Why You’ll Love This Recipe
Growing up, green beans were the “must-eat veggie” on my plate. But let me tell you—once I became a chef and unlocked combos like garlic + butter + parmesan + almonds? Game. Changer. This version has all the nostalgia of a classic green bean dish, with a gourmet glow-up that’s surprisingly simple.
- Elegant enough for holidays, easy enough for weeknights
- Ready in under 30 minutes
- Bright, buttery, and garlicky with lots of texture
- Easy to make ahead and reheat
- Totally customizable with swaps and twists
Ingredients Breakdown
Essentials
- 1 lb (450 g) green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 1/2 cup sliced or slivered almonds
- 1/4 teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- Zest of 1 lemon (optional but encouraged)
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Pinch of red pepper flakes (optional, for a little kick)
Pro Tips
- Go for freshly grated Parmesan—it melts beautifully and really amps up the flavor.
- Use French green beans (haricots verts) for an extra-tender bite.
- No almonds? Toasted pine nuts or hazelnuts add lovely richness too.
- If you prefer a completely dairy-free version, swap in olive oil and a sprinkle of nutritional yeast.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until they’re bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
- In a dry skillet over medium heat, toast the almonds for 4–5 minutes, stirring often, until golden and fragrant. Transfer to a bowl and set aside.
- In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add the blanched green beans to the skillet. Toss and sauté for 2–3 minutes until warmed and glossy. Season with salt and a few cracks of black pepper.
- Reduce the heat to low. Sprinkle the Parmesan over the beans and toss gently until the cheese just starts to melt and cling to the beans.
- Add the lemon zest and juice, if using, and gently toss to combine.
- Return the toasted almonds to the skillet and mix until evenly distributed. Remove from heat.
- Transfer to a serving platter and sprinkle with fresh parsley and a pinch of red pepper flakes, if desired. Serve warm.
Chef’s Tips and Tricks
- Don’t overcook the beans during blanching—they should still have a light crunch.
- Want to prep ahead? Blanch the beans, toast the nuts, and zest the lemon in advance. Then it’s a quick 5-minute toss in the skillet at dinnertime.
- Skip pre-shredded Parmesan—it never melts quite right and tends to clump.
- If keeping warm before serving, hold off on adding Parmesan until just before plating.
Recipe Variations and Serving Suggestions
- Dairy-Free Delight: Use olive oil only and nutritional yeast or a dairy-free Parmesan substitute.
- Nut Swap: Toasted hazelnuts or pine nuts bring a delicious twist.
- More Citrus: Add a drizzle of white wine or a squeeze of extra lemon juice for party vibes.
- Serve With: Roasted chicken, lemon-baked salmon, or beef tenderloin—the freshness of the beans balances rich mains beautifully!
- Make It a Meal: Toss in some cooked farro or quinoa for a hearty veggie bowl.
FAQs
Can I use frozen green beans?
Yes! Just be sure to thaw and pat them dry first. They won’t have quite the same crispness, but the flavors still shine.
Can I make this ahead of time?
Absolutely. Blanch the beans, toast the almonds, and prep all your ingredients ahead, then sauté everything together when you’re ready to serve.
Can I use pre-shredded Parmesan?
You *can*, but I recommend grating it fresh if possible—it melts better and adds much more flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup sliced or slivered almonds
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Pinch of red pepper flakes (optional)
Instructions:
- Blanch green beans in salted boiling water for 2–3 minutes until just tender. Shock in ice water, then drain and pat dry.
- Toast almonds in a dry skillet over medium heat for 4–5 minutes. Set aside.
- Melt butter and olive oil in the same skillet. Sauté garlic for 30 seconds.
- Add green beans and cook for 2–3 minutes until warm and glossy. Season with salt and pepper.
- Reduce heat. Add Parmesan cheese, tossing until melted. Stir in lemon zest and juice.
- Return almonds to the pan, toss to combine. Garnish with parsley and red pepper flakes.
Nutrition: 195 calories per serving
Did you try this recipe? Let me know in the comments below—or snap a pic and tag me on Instagram @thekitchensaidblog. I LOVE seeing your creations! And don’t forget to share this recipe with a friend who needs an easy, elegant veggie dish in their back pocket.
