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Kalyn's Kitchen

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 the crispy roasted shallots really put this recipe over the top! Use Side Dishes to find more recipes like this one.

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Garlic-Roasted Green Beans with Shallots and Almonds title photo

I’m updating the photos for this recipe for Garlic-Roasted Green Beans Recipe with Shallots and Almonds to see if I can entice you to add it to your Thanksgiving menu, and these beans are so, so good! 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!) And 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, which are perfect for a holiday like Thanksgiving because they cook quickly! And it’s probably not hard to tell that I think roasted vegetables are great for Thanksgiving. Here’s my thinking, the oven is already hot and when you take the turkey out to carve it and make the gravy, you have just enough oven time to cook the rolls and roast some kind of delicious veggie at the same time. Plus, 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.

And if you already have a plan for vegetables for Thanksgiving, I am urging you to try these another time for a special dinner! 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 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 less if you prefer, but the roasted shallots were very tasty!

Garlic-Roasted Green Beans with Shallots and Almonds process shots collage

How to make Garlic-Roasted Green Beans with Shallots and Almonds:

(Scroll down for complete printable recipe.)

  1. Trim the beans and cut each one in half.
  2. Slice the shallots and the garlic cloves into slivers.
  3. Toss green beans with shallots, garlic, olive oil, salt, and pepper.
  4. Roast beans in a preheated 450F/230C oven for 12 – 15 minutes for thin beans, or slightly longer for thicker beans.
  5. Season cooked beans with salt and fresh-ground black pepper.
  6. Sprinkle beans with almonds (toasted in a dry frying pan if you’d like).
  7. Honestly folks, that’s all there is to it!

Garlic-Roasted Green Beans with Shallots and Almonds close-up photo

More Green Bean Recipes for a Holiday Dinner:

Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts from Kalyn’s Kitchen
Brown Butter Green Beans with Almonds from Andrea’s Recipes
Easy Air Fryer Asian Green Beans from Kalyn’s Kitchen
World’s Best Green Bean Casserole from A Veggie Venture
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan from Kalyn’s Kitchen

Garlic-Roasted Green Beans with Shallots and Almonds

Garlic-Roasted Green Beans with Shallots and Almonds

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. Preheat oven to 450F/230C. (If you’re cooking other things you can use a slightly lower temperature, just increase the time a little.)
  2. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long.
  3. Peel and slice shallots and garlic into lengthwise slivers. (Don't make them too thin or they'll cook too quickly.)
  4. Put beans into a mixing bowl, add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
  5. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer.
  6. 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.
  7. When beans are done, season with salt and fresh-ground black pepper 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:

4

Serving Size:

1

Amount Per Serving: Calories: 164 Total Fat: 10g Saturated Fat: 1g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 157mg Carbohydrates: 12.2g Fiber: 5g Sugar: 7g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Garlic-Roasted Green Beans with Shallots and Almonds thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Garlic-Roasted Green Beans with Shallots and Almonds are a perfect side dish for any phase of the South Beach Diet or most other types of low-carb eating plans, although these beans are probably not Keto with the shallots.

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 to see all the good recipes I’m sharing there.

Garlic-Roasted Green Beans with Shallots and Almonds Pinterest image

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    40 Comments on “Garlic-Roasted Green Beans with Shallots and Almonds”

  1. 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.

  2. I have to put this on my menu! So hungry for this!

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  5. So glad to hear it was a hit!

  6. 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 🙂

  7. 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!

  8. 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.

  9. 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.

  10. I'm not sure how it would work with frozen beans; I would recommend using fresh ones.

  11. I've never roasted green beans before! I have some in my freezer; I'll be sure to give it a try.

  12. 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.

  13. 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!!!

  14. 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.

  15. 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.

  16. 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.