Green beans tossed with lemon, olive oil and spices roasted in the oven with slivered almonds until the beans are tender and caramelized and the nuts are browned and crunchy.
We don’t love very many vegetables in our family, but these roasted green beans with almonds is one vegetable recipe that everyone loves. It’s adapted from a Cooking Light recipe that I have been using since it was in the magazine in July 1999.
It’s the side dish I serve on special occasions like Thanksgiving or birthday dinners. My husband likes to add extra almonds because everyone always tries to get as many almonds with their beans as they can.
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.
Just keep a close eye on the beans while they’re in the oven because once the beans start to brown, they can brown quickly.
Update: This post was originally posted in April, 2008. I recently made these green beans for my daughter’s birthday dinner and decided it was time to share the recipe again with some fresh new pictures and updated recipe directions. Since we were having a crowd for dinner, I doubled the recipe. The pictures are of the doubled recipe. I baked the beans on two jelly roll pans.
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.