Roasted Green Beans with Almonds and Lemon
This roasted green bean side dish is anything but basic. It’s light, flavorful, and comes together in just minutes. Bright lemon and crunchy almonds bring a fresh twist to everyday green beans—and once you try them roasted, you’ll never go back to boiling or steaming.
Roasting green beans is an easy upgrade that brings out their natural sweetness and gives them a crispy, caramelized edge. Add in nutty toasted almonds and a punch of lemon zest and juice, and you’ve got a fast, reliable side that tastes great with just about everything.
I love keeping this recipe on hand because it’s perfect for weeknights but still elegant enough to serve with a holiday roast. And since it only takes a handful of ingredients, it’s one you can easily whip up on the fly.
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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 – 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
- Preheat the oven to 425°F (220°C).
- Spread green beans on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then arrange in a single layer.
- Roast for 12–15 minutes, flipping once halfway through, until the beans are blistered and tender.
- While the beans roast, toast the almonds in a dry pan over medium heat, stirring frequently until golden. Remove them from the pan to prevent burning.
- Once the green beans come out of the oven, add the lemon zest and juice, then toss to coat.
- Sprinkle toasted almonds on top, and serve right away while everything is still warm and crisp.
Step-By-Step Process
Chef Jenn’s Tips
- Pat the green beans dry before roasting so they caramelize instead of steaming.
- Don’t crowd the pan. Give them space so they cook evenly and crisp up.
- Toast the almonds just until golden—they can burn fast, so keep a close eye on them.
- A pinch of red pepper flakes adds a little heat if that’s your thing.
Make It A Meal
These lemony roasted green beans are a versatile side dish that work with just about any main course. Serve them with roasted chicken, grilled fish, or your favorite pasta for a well-rounded dinner. They also pair well with grain bowls or alongside a hearty casserole. Add a simple green salad and some crusty bread to complete the meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet or in the oven at 375°F until warmed through. Avoid the microwave if you can—it’ll soften the beans. Freezing isn’t recommended as the texture doesn’t hold up.
Roasted Green Beans with Almonds & Lemon
Ingredients
- 1 ½ pounds green beans trimmed
- 2 teaspoons olive oil
- ¼ cup sliced almonds
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Spread green beans on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then arrange in a single layer.
- Roast for 12–15 minutes, flipping once halfway through, until the beans are blistered and tender.
- While the beans roast, toast the almonds in a dry pan over medium heat, stirring frequently until golden. Remove them from the pan to prevent burning.
- Once the green beans come out of the oven, add the lemon zest and juice, then toss to coat.
- Sprinkle toasted almonds on top, and serve right away while everything is still warm and crisp.
Notes
Chef Jenn’s Tips
- Pat the green beans dry before roasting so they caramelize instead of steaming.
- Don’t crowd the pan. Give them space so they cook evenly and crisp up.
- Toast the almonds just until golden—they can burn fast, so keep a close eye on them.
- A pinch of red pepper flakes adds a little heat if that’s your thing.
