Brown Butter Green Beans Almondine

This recipe takes classic green beans almondine and adds the deep, nutty flavor of brown butter. It’s a simple side dish that feels special enough for a holiday meal but is quick enough for a weeknight dinner. The whole dish comes together in about 30 minutes.

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Crisp-tender green beans are coated in a savory sauce made from browned butter, shallots, and a little lemon juice for brightness. Toasted almonds add a welcome crunch, making this a vegetable side dish with wonderful flavor and texture.

Essential Ingredients

• Green Beans: French beans, or haricots verts, are a great choice as they are thin and tender. Standard green beans also work well; just be sure to trim them.
• Almonds: Whole almonds that you chop yourself provide varied texture. You can also use pre-sliced or slivered almonds to save time.
• Butter: Using unsalted butter gives you full control over the saltiness of the final dish. If you only have salted butter, reduce the amount of added salt.
• Shallot: Shallots offer a delicate, sweet onion flavor. If you don’t have one, you can substitute with a small amount of finely chopped yellow onion or a couple of minced garlic cloves.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Blanch the Beans and Toast the Nuts: First, quickly cook the green beans in boiling water and then cool them in an ice bath to keep them crisp and green. Dry them thoroughly. In a separate dry skillet, toast the chopped almonds until they are fragrant and set them aside.

Make the Brown Butter Sauce: Using the same skillet, melt the butter and let it cook until it turns a lovely golden brown and smells nutty. Add the chopped shallot and cook it gently in the butter until it softens.

Combine and Finish the Dish: Add the dry green beans to the skillet with the brown butter sauce and toss until they are heated through. Turn off the heat and stir in the toasted almonds, lemon juice, zest, salt, and pepper. Serve right away.

Serving Ideas

This dish pairs well with roasted chicken, seared fish, or a simple steak. It’s a versatile side for almost any main course.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through. This dish is not recommended for freezing, as the texture of the green beans will change.

FAQ

Can I use frozen green beans?

Yes, you can use frozen green beans. Thaw them completely and pat them very dry before adding them to the skillet. You can skip the blanching step.

What is the difference between green beans almondine and this recipe?

Traditional green beans almondine is made with green beans, almonds, and regular melted butter. This version uses brown butter, which adds a much deeper, toastier, and more complex nutty flavor to the dish.

How do I know when the butter is properly browned?

The butter will foam, and then the foam will subside. You will see light brown specks forming at the bottom of the pan, and it will smell distinctly nutty. This is the time to add your other ingredients to prevent it from burning.

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📖 Recipe Card

Brown Butter Green Beans Almondine

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• Author: Emma Taylor
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Tender green beans are tossed with toasted almonds and a nutty brown butter sauce with a hint of lemon.

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Ingredients

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• 1 lb (450 g) fresh green beans, trimmed
• 4 tbsp (57 g) unsalted butter
• 1/2 cup (75 g) whole almonds, roughly chopped
• 1 small shallot, finely chopped
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 3-4 minutes. Immediately transfer the beans to the ice bath to stop the cooking process. Drain well and pat dry with a clean kitchen towel.
2. Place a large skillet over medium heat. Add the chopped almonds and toast, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove the almonds from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and then subsides. Watch for golden-brown specks to form at the bottom and a nutty aroma to develop, about 4-5 minutes. Be careful not to let it burn.
4. Reduce the heat to medium-low. Add the chopped shallot and optional red pepper flakes to the brown butter. Cook, stirring, until the shallot is softened and fragrant, about 1 minute.
5. Add the blanched and dried green beans to the skillet. Toss with tongs to coat them in the butter and heat them through, about 2-3 minutes.
6. Remove the skillet from the heat. Stir in the toasted almonds, lemon juice, and lemon zest. Season with the salt and pepper.
7. Toss everything together to combine. Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately.

Notes

• Blanching the green beans and shocking them in ice water keeps them bright green and prevents them from becoming mushy.
• You can prepare the components ahead of time. Blanch the beans and toast the almonds up to a day in advance. Store them separately in the refrigerator and combine with the hot brown butter sauce just before serving.
• Watch the butter carefully as it browns. It can go from perfectly nutty to burnt very quickly. As soon as you see brown specks and smell the nutty aroma, proceed with the next step.
• For a milder flavor, you can substitute the shallot with two cloves of minced garlic. Add the garlic in the last 30 seconds of cooking the butter to prevent it from burning.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: American