Ingredients
Scale
For the Green Beans
- 1 pound green beans
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt + freshly ground black pepper
For the Topping
- 1 1/2 tablespoons extra virgin olive oil
- 1/3 cup sliced or slivered almonds
- 1 small shallot, finely diced* (see note below)
- 2 medium garlic cloves, minced
- 1 tablespoon lemon juice
- Pinch of salt + pepper
Instructions
- Preheat the oven to 425ºF.
- Wash the beans and pat completely dry with a kitchen towel.
- To trim the beans, line up a handful at a time, and cut off the ends, being careful not to trim off too much of the actual vegetable.
- Transfer to a large rimmed baking sheet. Add 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with your hands to coat evenly, then arrange in a single layer.
- Roast until the beans are golden on the bottom, 10 to 12 minutes. Then toss and continue roasting until they’re golden all over, about 10 minutes more.
- Meanwhile, prep the topping. In a small skillet, combine 1 1/2 tablespoons oil with 1/3 cup almonds. Place over medium-low heat. Cook, stirring frequently, until the almonds are golden and smell toasty, about 5 minutes. (They should be bubbling a little.) Then add the minced shallot, 2 minced garlic cloves, and pinches of salt and pepper. Cook until the shallot is translucent, about 2 minutes. Then turn the heat off and stir in 1 tablespoon lemon juice.
- Transfer the roasted beans to a serving dish and scatter the almond mixture on top. Serve warm or at room temperature.
Notes
If you don’t have a shallot, substitute with 1/4 cup finely minced red onion.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 134
- Sodium: 33 mg
- Fat: 11 g
- Carbohydrates: 7.4 g
- Fiber: 4.4 g
- Protein: 2.8 g
