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Smoky Pan-Roasted Green Beans With Crisp Almonds

Prep Time 5 mins
Cook Time 15 mins


  • 8 oz green trimmed
  • ¼ c blanched whole almonds coarsely chopped
  • 3 tbsp extra-virgin olive oil plus more as needed
  • 1 large shallot or ¼ small onion minced
  • 1 tbsp fresh flat-leaf parsley leaves thinly sliced or 1 tsp dried
  • 1 lemon
  • Fresh ground black pepper and Kosher salt to taste


  • Bring a large pot of water to a rolling boil and add salt.
  • Fill a large bowl with ice and water.
  • Add the green beans to the boiling water and cook until bright green but still firm (about 2 minutes).
  • Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
  • Meanwhile, in a small saucepan, combine the almonds and olive oil, adding more oil if needed to just cover the almonds.
  • Cook over medium heat until the almonds are golden (about 6 minutes).
  • Remove from the heat and stir in the shallot.
  • Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking.
  • Add the beans and season with salt.
  • Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
  • Top with the almond mixture, then the parsley.
  • Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving.
  • Season with salt and pepper.