Green Beans with Almonds and Shallots

Green Beans with Almonds and Shallots | Cookie Monster Cooking

So let’s move on to another idea for a Thanksgiving side dish – these green beans with almonds and shallots.  For whatever reason, I’ve never been a fan of traditional green bean casserole.  You know, the kind with the crunchy stuff on top.  It’s just not my thing.  But I do loveeeee green beans.  They’re one of my favorite veggies that we eat all the time.  So I wanted a way to make them a little special for the holiday, but still keep them on the lighter side.

Green Beans with Almonds and Shallots | Cookie Monster Cooking

And this dish is exactly what I was looking for.  The shallots are sautéed in some butter, the almonds are lightly toasted and together they add just the right amount of flavor and crunch to the green beans.  The end result is a dish that will disappear before you know it … and that you can feel better about eating.  Especially when you are trying to save some room for dessert …. no, just me?

Green Beans with Almonds and Shallots | Cookie Monster Cooking

So, what’s your favorite Thanksgiving side dish?  While I love veggies, my true weakness is soft dinner rolls.  Like these honey yeast rolls or these fresh herb dinner rolls.  I have a feeling both will be making an appearance this Thanksgiving…

Green Beans with Almonds and Shallots
Yield: 4 to 6 servings
  • 1 pound slender green beans, trimmed
  • ⅓ cup slivered blanched almonds
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • about 1 tablespoon chopped fresh parsley
  • sea salt, to taste
  • freshly ground pepper, to taste
  1. Set a large pot of lightly salted water over high heat. Bring to a boil. Add in the green beans and cook until tender, about 5 minutes. Drain and then rinse with cold water. Pat the green beans dry with paper towels and set aside. *You can prepare the green beans up to this point one day ahead of time - store in an airtight container in the refrigerator until ready to use.
  2. Set a large skillet over medium heat. When hot, add in the almonds. Cook for about 2 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a small bowl and set aside.
  3. Set the same skillet back over medium heat and add in the butter and olive oil. When melted, add in the shallots. Cook, stirring frequently, until translucent and starting to brown, about 3 to 4 minutes. Add the green beans to the skillet. Cook, stirring frequently, for about 3 to 4 additional minutes. Turn off the heat and stir in the almonds, parsley and salt/pepper to taste.

Slightly adapted from Williams and Sonoma.


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  1. says

    This looks like such a fresh, flavorful, healthy update to green bean casserole! I’ve always been a fan of mashed potatoes (does that sound lame?) Thanksgiving is the one time we allow ourselves to use whole milk + a sizable amount of butter. They taste so rich and creamy in comparison to the lighter mashed potatoes we typically make.

    Hope you’re having a good week!

  2. says

    I’m not a huge fan of the traditional cream of mushroom soup casserole, but these fresh beans look so good! Thank you for sharing yet another delicious recipe with us! I hope you have a good end to your week!

  3. says

    I don’t celebrate Thanksgiving in Spain, but if I did, dinner dolls would defintely be my favorite food! Although I wouldn’t say no to this dish, either! I love how you made it lighter while keeping it delicious, yum! x

  4. says

    I love green beans and love that this is a lighter side dish. Sounds perfect to balance out the heavier dishes during the holidays and totally agree – leaves more room for the dessert and homemade rolls – yum!

  5. says

    I used to absolutely hate green beans when I was little! I’m such a picky eater, but green beans have really grown on me over the years. I love green bean casseroles, especially that crunchy stuff. 😉 It’s totally not light, though! This looks like an awesome new way to try them!

  6. says

    I haven’t had shallots in so long, but they always remind me of holiday dinners. This looks like a great side for Thanksgiving, Christmas, etc. I’m a sucker for dinner rolls too! Except, pretty much on any day, not just Thanksgiving. 😉

  7. says

    The people coming to your Thanksgiving meals are really lucky. This is so fresh and delicious, with great texture. I love adding some nuts on top of greens and pasta – I always forget or run out of time but I won’t for Thanksgiving! Great recipe!

  8. says

    I’m with you on the green bean casserole! I’m totally not a fan. Cranberry sauce either… I mean I’ll eat a little bit of it just because I feel like I “have to”. I like the idea of this healthier side so that way I can cram a lot more apple pie and other dessert goodies in :)

  9. says

    While I do love green bean casserole, I love green beans any which way. I would certainly eat my fair share of these and then some! The best part is that they don’t weigh you down because — it’s not just you — I want plenty of room for dessert!

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