Green Beans with Almonds and Shallots
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.
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?
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…
- 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
- 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.
- 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.
- 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.