Garlic lemon seasoned green beans are the perfect side dish to so many meals. They are crisp and refreshing and the ideal compliment for all of your fish-forward main dishes.
The lemony garlic butter in these delicious green beans is perfectly balanced, and the toasted sliced almonds and parmesan cheese take the flavor profile right over the top. The cooking process takes just 15 minutes from sautéing in the kitchen to sitting down at the dinner table, proudly serving a large bowl of one of your new favorite green bean recipes of all time.
One taste-tester declared, “These beans have so much flavor. They were the best green beans I’ve ever tasted…that didn’t include bacon grease.”
You know what? I’ll take that. Thank you, sir.
What you need to make this easy green bean recipe:
- Whole green beans, fresh or frozen
- Sliced almonds
- Garlic cloves, grated
- Lemon zest and lemon juice
- Sea salt and black pepper
- Parmesan cheese, finely shredded
Step by step instructions to make these savory green beans:
Add one pound of green beans to a Dutch oven or large pan with ½ cup of water and a pinch of salt.
Bring to a simmer over medium-high heat and cook beans until they are just heated through but still al dente – about 6 minutes. Remove from heat and drain. Set aside.
In the meantime, add sliced almonds to dry large skillet and toast until golden over medium heat – about 3-4 minutes.
Remove from heat and add fresh chopped parsley and lemon zest.
Stir to combine. Remove to a separate plate and set aside.
Return pan to heat.
Melt butter in the pan over low heat. Once the butter melts, add grated garlic to the pan and cook for 2-3 minutes, until fragrant.
Add lemon juice, salt and pepper to the melted butter. Stir and simmer for another 2 minutes.
Add the almond, lemon zest and parsley mixture to the garlic butter and toss to coat completely in the garlic butter. Remove about 1/4 cup of the mixture and reserve to sprinkle over the green beans.
Toss the cooked green beans into the pan with the garlic butter almond mixture.
Toss to fully coat. Taste and adjust seasoning.
Plate the green beans. Sprinkle the sautéed green beans with the reserved buttery garlic and almond mixture and then the Parmesan cheese. Serve warm.
FAQ’s about Fresh Garlic Lemon Green Beans:
Is this better as a fresh green beans recipe or can I use frozen beans?
My go-to bean choice for this simple side dish is a bag of frozen haricot verts, or thin, whole French green beans. They cook quickly and bring consistently crisp, fresh flavors to this and every other green bean dish. And frozen beans offer a lot of flexibility since they can last for months in your freezer, just waiting for green bean inspiration to strike!
If using fresh beans, string beans or even the flat Italian green beans would be good options for this vegetable side dish. Cooking times may vary depending on the size and thickness of the beans (Italian beans may take 2-3 minutes longer), so keep an eye on the clock and test the beans before removing them from the heat.
What can I serve with garlic lemon green beans?
Good green beans are an asset to any meal. And this easy recipe brings elevated flavors and presentation that compliment simple panko cod, oven baked tilapia with lemon butter sauce and rice, Portuguese shrimp with a crispy baguette and rosatella lobster ravioli sauce. This stellar recipe is a gorgeous addition to your weeknight dinner table, your Thanksgiving buffet, or date night at su casa.
Can I add some spice to these garlic lemon green beans?
A pinch of red pepper flakes or a finely diced chili would bring heat to this dish. If using spice, add to the melted butter at the same time as the minced garlic, giving the chili flakes or diced fresh chili time to cook and bloom in the sauce.
Can I use oil instead of butter?
Absolutely – I would recommend a quality extra virgin olive oil as a substitute for butter. This is a simple recipe so each ingredient has to bring a lot of flavor. As such, I recommend you avoid neutral oils that don’t offer much flavor or nuance.
To store, place leftover green beans in an airtight container and keep in the refrigerator up to 3 days.Print
Garlic and Lemon Seasoned Green Beans with Almonds
- Total Time: 20 minutes
- Yield: 4-6 1x
When you’re looking for a standout side dish, reach for these buttery, crunchy, lemony green beans. They’ll never let you down!
1 pound thin whole green beans, fresh or frozen
1/3 cup sliced almonds
4 tablespoons butter
3 garlic cloves, grated
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon coarse sea salt, more to taste
1/2 teaspoon black pepper, more to taste
1 tablespoon parmesan cheese, finely shredded
Add green beans to a medium pan with ½ cup of water and a pinch of salt. Bring to a simmer and cook until beans are just heated through but still crisp – about 6 minutes. Remove from heat and drain. Set aside.
In the meantime, add sliced almonds to dry large skillet and toast until golden over medium heat – about 3-4 minutes. Remove from heat and add lemon zest and fresh parsley. Stir to combine. Remove the almond mixture to a separate plate. Return pan to heat.
Add butter and grated garlic to the pan and cook for 2-3 minutes, until fragrant. Add lemon juice, salt and pepper. Stir and simmer for another 2 minutes.
Add in the almonds, lemon zest and parsley mixture. Stir to combine. Reserve about ¼ cup of the lemony garlic butter and almond mixture to the side for topping the plated green beans.
Add the al dente cooked green beans into the buttery garlic almond mixture. Toss to fully coat. Taste and adjust seasoning.
Plate the green beans. Sprinkle the green beans with the reserved buttery garlic almond mixture and then the Parmesan cheese. Serve warm.
- Prep Time: 5
- Cook Time: 15
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: Green Beans, Vegetable Side, seasoned green beans
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