Garlic-Roasted Green Beans with Shallots and Almonds
Garlic-Roasted Green Beans with Shallots and Almonds only need a short time in the oven, and the roasted shallots put this over the top! And green beans, garlic, shallots, and almonds are such a winning combination for a special side dish!
PIN the Garlic-Roasted Green Beans to try them later!
I’m recommending Garlic-Roasted Green Beans with Shallots and Almonds for this week’s Friday Favorites pick to see if I can entice you to add it to your menu soon, and these beans are so, so good (and of course perfect for a holiday meal!) It’s the crispy roasted shallots that really put this over the top, and those roasted shallots reminded me of the flavor of the fried onions that sometimes go on the top of green bean casserole (but a lot healthier!)
I know that shallots can be pricey, but you’re not using a huge amount here, or use slivers of red onion if you can’t find shallots where you live. I used the thin French Beans from Costco for this recipe, which are perfect because they cook quickly!
And it’s probably not hard to tell that I think roasted vegetables are great for a side dish whenever you’re using the oven. Most roasted vegetables are very forgiving as far as cooking time and temperature, so no need to fuss, and roasting concentrates the flavor of vegetables in a way that no other cooking method can match.
I promise anyone who has enjoyed my mega-popular Roasted Green Beans with Mushrooms, Balsamic, and Parmesan is going to love this recipe just as much!
What ingredients do you need for this recipe?
- fresh green beans (thin beans preferred, but any type will work)
- shallots or thinly-sliced red onion
- large cloves garlic
- Olive Oil (affiliate link)
- salt and fresh ground black pepper to taste
- Sliced Almonds (affiliate link)
What are Shallots?
Shallots are a member of the Allium family that also includes onions, green onions, garlic, and leeks. They’re milder in flavor than onions, but red onions can be substituted if necessary. Read here for more about Shallots. They aren’t super low in carbs, so use fewer shallots if you prefer, but the roasted shallots were very tasty!
What other nuts can you use?
I thought the sliced almonds looked and tasted so great in these Garlic-Roasted Green Beans, but you could also use slivered almonds, pine nuts, or cashews for this recipe.
How to make Garlic-Roasted Green Beans with Shallots and Almonds:
(Scroll down for complete printable recipe including nutritional information.)
- Trim the beans and cut each one in half.
- Slice the shallots and the garlic cloves into slivers.
- Toss green beans with shallots, garlic, olive oil, salt, and pepper.
- Roast beans in a preheated 450F/230C oven for 12 – 15 minutes for thin beans, or slightly longer for thicker beans.
- Season cooked beans with salt and fresh-ground black pepper.
- Sprinkle beans with almonds (toasted in a dry frying pan if you’d like).
- Honestly folks, that’s all there is to it!
More Holiday-Worthy Green Beans to Try:
- Green Beans with Lemon, Parmesan, and Pine Nuts
- Air Fryer Asian Green Beans
- Roasted Green Beans and Red Bell Peppers
- Lemony Green Beans
- Green Beans with Tomatoes
Garlic-Roasted Green Beans with Shallots and Almonds
Garlic-Roasted Green Beans with Shallots and Almonds can go in the oven when you take out the turkey, and these beans are so, so delicious!
Ingredients
- 1 lb. fresh green beans (thin beans preferred, but any type will work)
- 3 large shallots peeled, and cut into thin slivers (see notes)
- 5 large cloves garlic, peeled and cut into thin slices
- 2 T olive oil
- salt and fresh ground black pepper to taste
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 450F/230C. (If you’re cooking other things you can use a slightly lower temperature, just increase the time a little.)
- Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long.
- Peel and slice shallots and garlic into lengthwise slivers. (Don't make them too thin or they'll cook too quickly.)
- Toss green beans with shallots, garlic, olive oil, salt, and pepper.
- Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer.
- Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
- When beans are done, Season with salt and fresh-ground black pepper.
- Sprinkle beans with almonds (toasted in a dry frying pan if you'd like) and serve immediately.
Notes
We used about one cup of shallot slivers. You can use less shallots if you want to reduce the carbs.
This recipe was adapted from Fine Cooking Annual (affiliate link) which is a favorite cookbook I've used over and over through the years.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 157mgCarbohydrates: 12.2gFiber: 5gSugar: 7gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Garlic-Roasted Green Beans with Shallots and Almonds are a perfect side dish for low-carb and Keto diets, and they’re also great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The garlic-roasted green beans were first posted in 2007, probably with a photo that would make me shudder now! The recipe was last updated with more information in 2022.
48 Comments on “Garlic-Roasted Green Beans with Shallots and Almonds”
Can frozen beans be used for this. I have frozen home grown beans.
I’m really not sure. I don’t have much experience cooking frozen beans so I don’t know how it will affect the results and the cooking time. But if you have a lot of frozen beans, why not try it!
The instructions don’t indicate that the shallots and garlic should be added to the green beans. But Step 4 indicates that they are to be tossed with the beans.
Also, the ingredients call for sliced almonds, but the instructions never refer to them. I assume they should be lightly toasted and then sprinkled on the top of the beans at the end…?
Sorry I missed this comment. I moved my site to a new web host, and the site was up but I just realized today that no comments were coming to my e-mail for NINE DAYS, yikes.
I will edit step three to make it more clear if that’s confusing for you. But most definitely the instructions do say what to do with the almonds:
“Sprinkle beans with almonds (toasted in a dry frying pan if you’d like) and serve immediately.”
I discovered this recipe a few years ago and make it often. It’s become our traditional green bean dish! It’s simply elegant, using only a few fresh ingredients and a few easy steps. It turns out beautiful and delicious every time. And, it’s good hot or cold.
Thank you.
How fun! Thanks for taking time to let me know you’re enjoying it!
I know to sprinkle the almonds on top because I read the post but the recipe steps do not actually include almonds anywhere.
It does say that up in the how-to part of the post, but not in the actual recipe, duh! thanks for telling me. I will fix that right now! Hope you enjoyed the recipe.
very yummy, didnt have green beans so substituted with sugarsnap peas. i’m sure it would have been a 4fork if i had green beans.
Glad you enjoyed it!
I have to put this on my menu! So hungry for this!
I hope you get to try; we loved it!
Total your choice on that. Glad you enjoyed it!
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So glad to hear it was a hit!
Hi Kalyn,
I live in midwest and try to cook everyday from scratch for my three little toddlers and one loving hubby. Greens are a big question mark in our home…. how to sneak them in their mouth…. I tried this one and I have vowed now to make it every week. Very tasty, yummy and in no time :))
I had a lot and lot of frozen green beans and it really came out wonderful…. I dont know if the result could get more better than it. I washed them in warm water and added all the seasonings. I put them in 400F for 10 minutes. Very Very delighted to see all cleaning their plates :))
Thansks for sharing 🙂
So glad you enjoyed it!
I made these tonight and loved them. I never thought of roasting green beans. This recipe made the whole house smell wonderful… I'll be making this again. Very tasty. Thanks for sharing!
Peppers sound like an interesting addition to this. I might put them in after the beans have roasted for a while to keep more of the crunch.
So I tried this one but added some yellow and green peppers in cause I love them and thought they would give some more color. I loved it. Some would prefer peppers a bit crunchier though but I like them soft or hard. All in all I would do this one again with or without the peppers. Thanks for the recipe.
I'm not sure how it would work with frozen beans; I would recommend using fresh ones.
I've never roasted green beans before! I have some in my freezer; I'll be sure to give it a try.
Mom-ster, I'm growing beans in my garden this year, so I'm going to have to try your idea with sunflower seeds, just brilliant.
Kalyn,
I loved this recipe for Thanksgiving last year…but shallots and almonds are not something I can afford to put on my grocery list every week…so I did use the red onions like you suggested…and today I substituted sunflower seeds for the almonds. It changes the flavor slightly…but…it is still yummy.
Have a great 4th of July!!!
Momster, that’s great news! Glad you liked the beans and thanks for letting me know how my blog is helping you; that makes my day.
the green beans were a hit on our Thanksgiving table (and there are plenty of leftovers–woooohoooo)…no one even noticed the absence of the soggy green beans and mushroom soup casserole…hope you had a great thanksgiving…I’m thankful for many things…one among them is the recipes I’ve gotten from your site–I’ve lost 20 lbs since I started doing South Beach…an accomplishment I’d thought was beyond my reach.
Thanks Anna. I have been working on it, but I still have a lot to learn. It’s been fun though trying to improve them. I got a new 100mm macro lens which is making a big difference.
these look like they’d have a great texture to them.
and your photos just get better and better.
These look really, really good and while I don’t think my kids will let me get by without making the traditional green bean casserole, these look like a great option for those of us watching calories!
Looks delicious Kalyn. Green beans are a must have on our Thanksgiving table.
Kalyn, I am so glad you’re a roasting fan! I think you’ve just found my Thanksgiving green for me–thank you! I roasted the last of my romano beans last night and splashed in a bit of balsamic vinegar at the last minute, which turned out quite yummy.
Valerie, I wouldn’t use frozen beans. Since they’re basically already cooked, you lose all the benefit of how roasting concentrates the flavor. They would not be bad, but they wouldn’t be great the way these beans are.
Do you think I could use frozen green beans?
Oh wow, those look fantastic! Have never roasted beans, but I do know that I adore the flavour that roasting imparts to vegetables in general. And to make me even happier, I have shallots, garlic, green beans and almonds at home as we speak – hurrah!
I saw wonderful green beans at my store too. I almost bought them, and now I’ll get them when I go back. Roasting does wonders with veggies. Love the way this recipe looks!
Roasted vegetables are my favorite for night when I’ve worked too late. Throw them in the oven, and by the time I’m ready to eat, the entire house smells wonderful.
I’m going to have to find this cookbook.
I have to try this recipe. I do think that roasting is one of the best way to have vegetables.
This looks like a dish packed with flavor.
Lovely beans Kalyn. Thanksgiving must be a tricky festival to navigate with specific food requirements. This looks delightful.
I love shallots with green beans, and I love almonds with green beans, so this sounds like a great combination!
Simple and good. I love those beans!
YUM! I want to make this dish for Turkey Day!!
Kalyn, this is such a great side dish!
Ah, Kalyn you really know how to sucker me in – I love the green beans and that cook book. You are so right about the oven and this.
I am always looking for new ways to make green beans. They are such a versatile vegetable. We often make roasted veggies in the oven while the main course is cooking. It is a great time and energy saver.
Lydia, me too! What a great cookbook! I bet I’ve made more than 50 things from it, and every one has been just fantastic.
Those beans do look wonderful, and I love the idea of using the already-hot oven to prepare the side dishes, too. I’ve had a lot of fun with the Fine Cooking Annual; of course I found it at Costco!