Green Beans with Caramelized Shallots and Almonds
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Green beans are a must have on any holiday table, but not everyone is thrilled with the casserole version swimming in canned mushroom soup. These Green Beans with Caramelized Shallots and Almonds are a healthy and delicious side dish that everyone will love!
There are a few steps involved, but none of them are overly complicated.
Ingredients needed to make this recipe
- fresh green beans
- shallots
- sliced almonds
- fresh thyme
- butter
- olive oil
- sea salt and black pepper
How do you cook green beans so they stay green?
We are going to blanch them. This simply means that we are going to cook them for a short amount of time, about three minutes, then drop them into ice water to stop the cooking process. Then we finish them off in a pan with butter and oil to give them a slight brown color, but still bright green overall.
How to make Green Beans with Caramelized Shallots and Almonds
Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. (cook skinny beans for 2 minutes, fatter beans for 3 minutes.)
Drain the green beans and immediately drop them into a bowl of ice water.
Once they have cooled down, drain and set aside.
Heat a large skillet over high heat. Melt the butter with the oil, then add the shallots. Season with sea salt and pepper. Cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Reduce heat to medium-low and continue to cook until the shallots are caramelized, about 5 to 6 minutes. Remove from pan and drain on a paper towel-lined plate.
This is the wrong image^^^see note below.
Add 1 teaspoon of oil to the pan and bump the temperature up to medium-high heat. Add the green beans and cook, stirring occasionally, until they are heated through and lightly browned, about 3 to 4 minutes. Season with sea salt, black pepper, and thyme. Toss to combine.
Add the caramelized shallots and toasted almond slices, stir to combine. Transfer to a serving bowl and serve immediately.
I did not toss my shallots and almonds in with the green beans, I went for a more stylized presentation with the shallots and almonds on top. Just in case you were wondering.
Recipe Notes & Tips
- I had trouble with clouds coming in and out, so some of the images above are from previous recipes. The shallots and the green beans use the same pan. I will add the correct images as soon as I fix them.
- This recipe was created as part of a Small Thanksgiving Dinner Meal Plan, and serves 4 people.
- For a full-sized version, simply slide the serving size tool and adjust to 8 servings.
- If you do not have fresh thyme, substitute dried.
Small Thanksgiving Dinner includes:
- Classic Roast Chicken
- Sausage, Apple and Cranberry Stuffing (recipe coming soon)
- Sweet Yam Casserole (recipe coming soon)
- Cranberry Sauce with Pineapple (half the recipe)
- Turkey Gravy (half the recipe using chicken drippings)
- Instant Pot Mashed Potatoes (small batch recipe coming soon)
- Mini French Apple Pies (recipe coming soon)
Check out my French Green Beans {Haricot Verts} recipe if you prefer more herbs, and no almonds.
Enjoy!!
Green Beans with Caramelized Shallots and Almonds
Equipment
- Non-Stick Skillet
Ingredients
- 1 pound green beans, trimmed
- salted water
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots thinly sliced
- 1 teaspoon olive oil
- 2 tablespoons fresh thyme leaves
- sea salt and black pepper
- .25 cup sliced almonds toasted
Instructions
- Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. (cook skinny beans for 2 minutes, fatter beans for 3 minutes.)
- Drain the green beans and immediately drop them into a bowl of ice water. Once they have cooled down, drain and set aside.
- Heat a large skillet over high heat. Melt the butter with the oil, then add the shallots. Season with sea salt and pepper. Cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Reduce heat to medium-low and continue to cook until the shallots are caramelized, about 5 to 6 minutes. Remove from pan and drain on a paper towel-lined plate.
- Add 1 teaspoon of oil to the pan and bump the temperature up to medium-high heat. Add the green beans and cook, stirring occasionally, until they are heated through and lightly browned, about 3 to 4 minutes. Season with sea salt, black pepper, and thyme. Toss to combine.
- Add the caramelized shallots and toasted almond slices, stir to combine. Transfer to a serving bowl and serve immediately.
Notes
- I had trouble with clouds coming in and out, so some of the images above are from previous recipes. The shallots and the green beans use the same pan. I will add the correct images as soon as I fix them.
- This recipe was created as part of a Small Thanksgiving Dinner Meal Plan, and serves 4 people.
- For a full-sized version, simply slide the serving size tool and adjust to 8 servings.
- If you do not have fresh thyme, substitute dried.
