Kalyn's Kitchen

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!

PIN this recipe to try it later!

Garlic-Roasted Green Beans with Shallots and Almonds finished beans on serving plate

I’m updating the photos for these Garlic-Roasted Green Beans Recipe with Shallots and Almonds to see if I can entice you to add it to your menu soon, and these beans are so, so good any time of year! 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 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. And 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
  • salt and fresh ground black pepper to taste
  • sliced almonds

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 this recipe:

(Scroll down for complete printable recipe including nutritional information.)

  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 close-up photo

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!


  • 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


  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.
  8. Sprinkle beans with almonds (toasted in a dry frying pan if you'd like) and serve immediately.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Pinterest image of Garlic-Roasted Green Beans with Shallots and Almonds

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. 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.

  2. I know to sprinkle the almonds on top because I red 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.

  3. 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.

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

  5. Total your choice on that. Glad you enjoyed it!

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

  7. Pingback: Christmas Dinner 2017 – Living Absolutely

  8. So glad to hear it was a hit!

  9. 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 🙂

  10. So glad you enjoyed it!

  11. 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!

  12. 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.

  13. 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.

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

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

  16. 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.

  17. 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!!!

  18. 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.

  19. 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.

  20. 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.