Brown Butter Green Beans Almondine

5 from 2 votes

This easy, elegant side dish features tender French green beans tossed in nutty brown butter with toasted almonds, shallots, and a hint of lemon. It’s make-ahead friendly and perfect for holidays, dinner parties, or any special meal.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: French-Inspired

Keyword: brown butter green beans, brown butter green beans almondine,, easy green bean recipe, green beans almondine, holiday green bean side dish

Servings:

Calories: 147kcal

Author: Chris Scheuer

Ingredients

To parcook the beans

1 pound fresh French green beans also known as haricots verts
2 teaspoons water

For the almonds:

½ cup salted whole almonds I use Blue Diamond Lightly Salted Almonds

For the brown butter

3 tablespoons butter

To finish:

1 medium shallot finely chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt more to taste
¼ teaspoon freshly ground black pepper
Finely grated zest from 1 medium lemon
2 tablespoons fresh lemon juice

US Customary - Metric

Instructions

For the prep

Spread a clean kitchen towel out on the counter or a work surface.

For the almonds:

Place the almonds in a ziplock bag. Use the smooth side of a meat mallet or the bottom of a small, heavy-duty pan to roughly crush them (don’t make them too fine). Set aside. ½ cup salted whole almonds

For the beans

Place the beans and 2 teaspoons of water in a medium-large, microwave-safe bowl. Cover with a lid or plastic wrap and microwave for 4 minutes. Using pot holders, carefully remove the bowl (it will be hot!) and lift off the plastic wrap. Test one of the beans - it should be crisp-tender to your liking. If it’s still too firm, cover again and microwave for another 1–2 minutes. 1 pound fresh French green beans, 2 teaspoons water
Transfer the beans to the prepared towel and spread them out to cool.
If you’re prepping ahead, let the beans cool to room temperature, then wrap them in paper towels and refrigerate in a ziplock bag. When ready to finish, remove them from the fridge and continue with the recipe.

For the brown butter:

Place the butter in a large skillet or sauté pan over medium heat and let it melt. Once melted, reduce the heat to medium-low and continue cooking, stirring occasionally. The butter will gently sizzle and turn golden. When the sizzling subsides and you catch that nutty aroma, the brown butter is ready (about 5–6 minutes total). 3 tablespoons butter

To finish:

Add the chopped shallots and red pepper flakes to the brown butter and cook for 30 seconds, stirring frequently. Add the crushed almonds and continue to cook, stirring often, until lightly golden, 1-2 minutes. 1 medium shallot
Add the prepared green beans and toss with tongs until heated through. Sprinkle with salt, pepper, lemon zest, and lemon juice, then toss again to coat. (It’s normal for the almonds to gather at the bottom of the pan.) ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, Finely grated zest from 1 medium lemon, 2 tablespoons fresh lemon juice
Try one bean and adjust seasoning with more salt, pepper, or lemon juice as needed.

To serve:

Transfer to a serving platter and spoon the buttery almond mixture from the bottom of the pan over the top. Serve and enjoy! You can also serve the beans right from the pan - just spoon some of that nutty deliciousness from the bottom over the top for a beautiful presentation.

Nutrition