Discover the perfect 15-minute side dish with our crispy Roasted Green Beans with Almonds recipe – featuring tender-crisp beans tossed with lemon, herbs, and toasty almonds for a nutrient-packed, family-friendly vegetable dish that pairs beautifully with any meal.
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It’s so easy to transform ordinary green beans into a gourmet side dish with this quick roasted green beans recipe — toasted almonds, zesty lemon, and aromatic herbs. Simple but fancy!
I get very excited over recipes like this one that deliver big on flavor while keeping things simple. The combination of tender-crisp green beans, crunchy toasted almonds, and bright lemon creates a side dish that will become a go-to family favorite.
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Why You’ll Love This Roasted Green Beans with Almonds Recipe
- Kitchen Multitasker Friendly: Prep takes just 5 minutes, and while the beans roast, you can focus on your main dish.
- Versatile Companion: Pairs beautifully with everything from weeknight chicken to holiday roasts.
- Budget-Conscious: Uses simple, affordable ingredients that won’t strain your grocery budget.
- Meal Prep Champion: Easily doubles or triples for larger gatherings or weekly meal prep.
🥒 I always feel so accomplished when I use super easy recipes that help me get supper on the table and healthier ingredients into bellies!
Recipe Ingredients
- Lemon Juice — I use fresh lemon juice.
- Olive Oil
- Salt
- Garlic Powder
- Dried Basil
- Black Pepper
- Green Beans — fresh or frozen
- Slivered Almonds
See the recipe card below for full information on ingredients and quantities.
How To Make Roasted Green Beans
Step 1: Preheat oven to 450°. Combine lemon juice, olive oil, salt, garlic powder, basil, and pepper in a Ziploc bag. Add green beans, close the bag and toss to combine.
Step 2: Spread green beans in a single layer on a rimmed sheet pan lined with parchment paper. Bake for 5 minutes.
Step 3: Add nuts to the Ziploc bag and shake bag. Pour almonds on top of the green beans and bake 5 more minutes or until beans are tender and browned, stirring occasionally.
Recipe FAQs
I actually prefer fresh green beans for the best texture, but I do use frozen beans if that’s all I have. Thaw and pat them completely dry before seasoning, and be aware they usually need a slightly shorter cooking time.
Look for beans that have slight charring in spots, have become wrinkled, and are tender when pierced with a fork but still retain a pleasant bite – typically about 10 minutes total roasting time when using fresh green beans.
Absolutely! Pine nuts, walnuts, or pecans make excellent alternatives to almonds in this recipe. Just watch them carefully as they toast, as different nuts brown at different rates.
Expert Tips
- Toasting Almonds: If your green beans are thin, you can add the almonds at the beginning because your cook time will be less. For regular or thick green beans, I like to add the almonds after 5 minutes so that the almonds don’t get too browned before the beans are tender.
- Watch Closely: Keep a close eye on the beans while they’re in the oven because once the beans start to brown, they can brown quickly!
- Marinade Magic: Let the beans sit in the lemon-oil mixture for at least 10 minutes if you have time for even more flavor absorption.
- Even Roasting Secret: For the best browning, avoid overcrowding the pan – use two baking sheets if doubling the recipe.
More Tasty Side Dish Recipes to Consider
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Roasted Green Beans With Almonds
Ingredients
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 1 pound green beans trimmed
- 2 tablespoons slivered almonds
Instructions
- Preheat oven to 450°. Combine lemon juice, olive oil, salt, garlic powder, basil, and pepper in a Ziploc bag. Add green beans, close the bag and toss to combine.
- Spread green beans in a single layer on a jelly-roll pan lined with parchment paper. Add nuts to the Ziploc bag and shake bag.
- Bake for 5 minutes. Add almonds to the pan and bake 5 minutes more, or until beans are tender and browned, stirring occasionally.
Notes
- For extra-crunchy almonds, add them during just the last 3 minutes of cooking instead of the full final 5 minutes.
- A sprinkle of freshly grated Parmesan cheese or lemon zest right after roasting adds an extra dimension of flavor that elevates this simple side dish!
- This simple recipe works wonderfully with other veggies including asparagus, Brussels sprouts, and broccoli. Adjust cooking times accordingly as some vegetables take longer to roast than green beans.
- You can easily double or triple this recipe for larger gatherings or weekly meal prep — just use multiple pans so the beans aren’t too crowded for even roasting.
Sheri L Putnam - Cline
Thank You!
Gail Schultz
Can I use frozen green beans for this dish?
Barbara Schieving
Hi Gail – I haven’t tried it with frozen beans, but I don’t think it would work well.
LM Jobson
Do you think I could make these ahead of time and keep them warm in one of those casserole warming bags? Or will they be mushy when it is time to eat? I want to bring them to my SIL for Thanksgiving and she won’t have room in her oven. I could throw the roasted almond on right before serving.
Barbara Schieving
I’m afraid that the beans would be overcooked. Can you cook them most of the way in the oven before you leave and then warm them up in a dry pan on the stove before serving?
Lorri Watson
I have chosen these beans as my depute (coming out cooking abilities) with a group of wonderful ladies, who; know how to cook. I will let you know how it all turns out!
Barbara Schieving
Hi Lorri – the size and tenderness of the beans will determine how long they take to cook. Just be sure and leave yourself plenty of time to cook them and I’m sure they’ll be great. My family loves loves loves beans cooked this way.
Dawn Mayo
This looks lovely! I do a similar recipe but with asparagus, same exact ingredients except I add a touch of lime or lemon to add some zest. Will have to give this one a try!
Barbara Schieving
Thanks for sharing Dawn – I’m sure the zest adds an additional layer of flavor.
Maureen | Orgasmic Chef
These beans are brilliantly green and fresh-looking. They could be a party on their own. 🙂
Melissa @ My Recent Favorite books
These look so good! I love the recipes from the Cooking Light magazines and Cookbooks. =)
Thanks for sharing!
Carol at Wild Goose Mama
Simply delicious. Aren’t green beans a gorgeous color. I can’t wait for the local fresh beans to start coming in.
Ciao Florentina
I really need to up my green bean game. They are so good for us yet I rarely make them. These look lovely!
Rosa
A delicious combination!
Cheers,
Rosa
Lorraine @ Not Quite Nigella
Yum! Well I’m a big green bean and vegetable fan so I’d eat all of these up if you served them to me mum! 😀 xxx
Barbara Bakes
Edna – thanks for asking about this recipe. Cook’s Illustrated has a great recipe with similar flavors that you can make on the stove. You heat the oil in the pan until just smoking, add the beans, salt and pepper. Cook until spotty brown 4 to 6 minutes. Add 1/4 cup water, cover and cook until beans are bright green and still crisp, about 2 minutes. Remover cover, increase heat to high and cook until water evaporates 3 to 60 seconds. Add 1 T. butter, garlic and basil, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice, adjust seasoning with salt and pepper. Add toasted slivered almonds. Serve immediately.
Edna Guevara
I don’t own an oven at home, just a stove and a microwave oven. How else may I cook the beans to taste similar to your baked recipe?
-edna
http://www.eatblogger.blogspot.com
Lina
healthy! I like how you include the nutritional info too!
Julia
I cannot find the nutritional information… any idea where it might be? Thank you!
Barbara Schieving
Hi Julia – I’m working to update the recipes with nutritional information at the bottom of the recipe card. Enjoy!
Priscilla
Just found your blog off of the Daring Bakers Blogroll…it is g-r-e-at! All your food looks delicious! This green beans would be perfect with some chicken and rice for dinner!