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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 these tasty beans are low-carb, Keto, gluten-free,  dairy-free, and vegan! Use Side Dishes to find more recipes like this one.

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Garlic-Roasted Green Beans with Shallots and Almonds found on KalynsKitchen.com

Lately it seems like I’ve really been on a roll as far as finding recipes that completely wow me, and this recipe for Garlic-Roasted Green Beans Recipe with Shallots and Almonds was another fabulous find. I used the thin French Beans from Costco, which are a bit of a splurge, but very worth it, especially for a holiday like Thanksgiving.

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 roast 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.

This recipe came from Fine Cooking Annual, definitely one of my favorite cookbooks this year. Fine Cooking used hazelnuts, which I couldn’t find, but otherwise I really didn’t change the recipe much except for shortening the roasting time for the thinner beans. If you’re not thrilled about buying shallots, thin slivers of red onion could definitely be substituted. And if green beans are normally not one of your favorite vegetables, I promise that when you try roasted green beans, you’ll never say you don’t like them again.

Garlic-Roasted Green Beans with Shallots and Almonds found on KalynsKitchen.com

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

(Scroll down for complete recipe.)

  1. Trim the beans and toss with shallots, garlic, olive oil, salt, and pepper.
  2. Roast beans for 12 – 20 minutes (depending on how thick the beans are.)
  3. Toss the roasted beans with chopped parsley, almonds, and shallots.
  4. Honestly folks, that’s all there is to it!

More Green Bean Recipes for a Holiday Dinner:

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

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.


  • 1 lb. fresh green beans (thin beans preferred, but any type will work)
  • 6 shallots, peeled, and cut into thin slivers
  • 5 large cloves garlic, peeled and cut into thin slices
  • 2 T olive oil (original recipe called for 3, but I thought 2 was plenty)
  • 1 tsp. salt (or less)
  • fresh ground black pepper
  • 1/4 cup flat leaf parsley, very finely chopped
  • 1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
  • 1 tsp. lemon zest


  1. Preheat oven to 450 F. (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 cut shallots and garlic, then place with beans in plastic bowl.
  4. 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. (I like to cover the pan with foil, then spray the foil for even easier clean-up.)
  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. While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.


Recipe slightly adapted from Fine Cooking Annual.

All images and text ©

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 any other type of low-carb eating plan, even Keto, Paleo, or Whole 30.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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38 comments on “Garlic-Roasted Green Beans with Shallots and Almonds”

  1. These were great, but I found the parsley and lemon zest to be a little overpowering of the green bean and almond flavors.  I think I’d leave them both out next time.  

  2. Pingback: 200 Best Whole30 Recipes - Prudent Penny Pincher

  3. Pingback: Christmas Dinner 2017 – Living Absolutely

  4. So glad to hear it was a hit!

  5. 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 🙂

  6. 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!

  7. 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.

  8. 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.

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

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

  11. Hi Kalyn,
    I made this recpie with a few substitutions last night and I must say it is really good, much like a warm salad when you put the fresh herbs and lemon in at the end.
    Thanks, Duncan.

  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.

  17. these look like they’d have a great texture to them.

    and your photos just get better and better.

  18. 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 optionfor those of us watching calories!

  19. Looks delicious Kalyn. Green beans are a must have on our Thanksgiving table.

  20. 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.

  21. 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.

  22. Do you think I could use frozen green beans?

  23. 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!

  24. 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!

  25. 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.

  26. I have to try this recipe. I do think that roasting is one of the best way to have vegetables.

  27. This looks like a dish packed with flavor.

  28. Lovely beans Kalyn. Thanksgiving must be a tricky festival to navigate with specific food requirements. This looks delightful.

  29. I love shallots with green beans, and I love almonds with green beans, so this sounds like a great combination!

  30. Simple and good. I love those beans!

  31. YUM! I want to make this dish for Turkey Day!!

  32. Kalyn, this is such a great side dish!

  33. 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.

  34. 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.

  35. 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.

  36. 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!

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