Roasted green beans with almonds and lemon are a simple and flavorful side dish that complements a variety of meals. Roasting enhances the beans’ natural sweetness, giving them a crisp-tender texture. The almonds add a satisfying crunch, while the fresh lemon juice brings a bright, refreshing touch. It’s quick to prepare and perfect for both weeknight dinners and special occasions.
Green beans often lack excitement when steamed or boiled, but roasting changes the game. The slight caramelization on the edges adds depth, making them far more interesting. Paired with almonds and a squeeze of lemon, this dish feels elevated without much effort. Whether you’re serving it with a holiday roast or a simple grilled chicken, it’s a reliable addition to your table.
This is such an easy side dish. Just prep the beans ahead of time and pop them into a hot oven. That’s it!
Ingredients
- Green beans – Use fresh green beans. Frozen just won’t roast properly; I’ve tested this with frozen beans and they just won’t roast.
- Olive oil
- Almonds – Sliced. You can also use slivered almonds for a bit more texture. I’ve tested this recipe with both and they’re equally delish.
- Lemon juice – Use real lemon juice for the best flavor.
- Lemon zest
- Salt and pepper
How To Make Roasted Green Beans with Almonds and Lemon
- Set your oven to 425°F (220°C).
- Spread the green beans on a baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat. Make sure the beans are arranged in a single layer for even roasting.
- Bake for 12-15 minutes, stirring halfway through, until the beans are tender and lightly blistered.
- Heat a dry skillet over medium heat. Add the sliced almonds and stir frequently until they turn golden brown. Remove them immediately to prevent burning.
- Transfer them to a bowl. Toss them with the lemon juice and lemon zest for a fresh burst of flavor.
- Top the green beans with the toasted almonds and serve immediately while warm.
Step-By-Step Process
Chef Jenn’s Tips
- Make sure the green beans are completely dry before roasting to ensure they caramelize instead of steaming.
- Avoid overcrowding the baking sheet so the beans roast evenly.
- For a bit of heat, sprinkle in some red pepper flakes before roasting.
- Keep an eye on the almonds as they toast — they can burn quickly if left unattended.
Recommended
Make It A Meal
These green beans complement a variety of main dishes. Serve them alongside roast chicken, grilled salmon, or a juicy steak. They’re also great with pasta, rice, or creamy risotto. For a complete meal, pair them with a fresh salad and crusty bread.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the beans on a baking sheet and warm them in a 375°F (190°C) oven for about 5 minutes. You can also reheat them in a skillet over medium heat. Freezing isn’t recommended as it may affect the texture.
Roasted Green Beans with Almonds & Lemon
Ingredients
- 1 ½ pounds green beans
- 2 teaspoons olive oil
- ¼ cup sliced almonds
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Set your oven to 425°F (220°C).
- Spread the green beans on a baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat. Make sure the beans are arranged in a single layer for even roasting.
- Bake for 12-15 minutes, stirring halfway through, until the beans are tender and lightly blistered.
- Heat a dry skillet over medium heat. Add the sliced almonds and stir frequently until they turn golden brown. Remove them immediately to prevent burning.
- Transfer them to a bowl. Toss them with the lemon juice and lemon zest for a fresh burst of flavor.
- Top the green beans with the toasted almonds and serve immediately while warm.
Notes
Chef’s Tips
- Dry thoroughly: Make sure the green beans are completely dry before roasting to ensure they caramelize instead of steaming.
- Space matters: Avoid overcrowding the baking sheet so the beans roast evenly.
- Add spice: For a bit of heat, sprinkle in some red pepper flakes before roasting.
- Watch the almonds: Keep an eye on the almonds as they toast — they can burn quickly if left unattended.