Brown Butter Green Bean Almondine is an easy, DELICIOUS side dish that goes with just about everything. Brown butter adds a layer of nuttiness to compliment the toasted almonds, and a hint of garlic rounds everything out.
We’re always on the hunt for easy side dishes that go with EVERYTHING, and I’m sure you are too. So be sure to check out this Creamy One Pot Orzo, these Roasted Carrots with Pistachio Pesto, and these Sautéed Green Beans with Brown Butter Pesto. (It also seems we have a thing for pesto <–)
When it comes to sides, I often find them taking a backseat to the entrees I’ve so carefully thought out. They become something I sort of throw together to fulfill that veggie void, and a lot times, we don’t even really touch it because the start of the show is so much more exciting to eat. However, the lackadaisical attitude stops today. Because today we have a side that will not only will stand up to just about any entree it’s paired with, but is criminally easy to make.
Brown Butter Green Bean Almondine
Crisp fresh green beans are bathed in a simple brown butter, tossed with toasted almonds, and hit with just a touch of garlic. The minimal ingredient list — four to be exact — shouldn’t be confused with minimal flavor, and these pack in BIG flavor in a small package.
I’ve talked about it before, but it’s amazing what kind of depth and flavor brown butter adds to dishes. Typically when working with brown butter, you cook it on the stovetop and then add it to whatever you’re working with. Which is fine, the extra flavor it adds makes it worth it to me. But if there’s a way to avoid that extra step, you best believe I’m going to take it. And today, there is a way to avoid it! Adding the butter to the casserole dish BEFORE adding the green beans, lets the oven do all the work for you, and bonus, you don’t have to clean another dirty pan.
How to make Brown Butter Green Bean Almondine
- Add the butter to a small casserole dish and pop into a screaming hot oven. Once the butter starts to turn brown, take it out.
- Sprinkle slivered almonds over the butter and continue to brown until the butter is a deep brown color and the almonds are toasted.
- Add the green beans, a little bit of garlic powder, plenty of salt, and freshly grated black pepper. Continue to roast until the green beans are soft, but still have a slight bite to them.
- Season to taste with salt and pepper.
Substitutions and Tips and Tricks for Recipe Success
- If you don’t have slivered almonds, use slices or shopped. Pecans or hazelnuts will also work great.
- Be sure to use UNSALTED butter. You want to be able to control the amount of salt that goes into the dish.
- This method could also work with asparagus, carrots or zucchini.
- Be sure to watch the butter and especially the nuts, carefully. Both have a tendency to burn if left alone.
What to serve with Green Bean Almondine
- This Creamy and Mushroom Lemon Chicken. (One of our favorite easy weeknight meals)
- This Five Ingredient Chicken Piccata
- These Juicy Pork Chops with Apple Cider Cream Sauce
- 3 tbsp. unsalted butter, sliced into three tablespoons
- 1/4 cup slivered almonds
- 3 heaping cups fresh green beans, trimmed
- 1/2 tsp. garlic powder
- 1/2 tsp. coarse kosher salt
- 1/4 tsp. freshly ground black pepper
- Preheat oven to 400 degrees.
- Add butter to a small casserole dish. Place in the oven until it starts to brown on the edges, about 5 minutes.
- Remove from the oven and stir butter around. Sprinkle almonds on top and coat in butter. Place back in the oven and continue to cook until butter is brown and almonds are toasted, another 3 or so minutes. Watch them carefully as the nuts can easily burn.
- Remove the butter and nuts from the oven and reduce the heat to 375 degrees. Add the green beans. Toss in the butter and almonds. Add in salt, garlic powder and black pepper. Toss to coat. Place back in the oven and cook for another 15-20 minutes until green beans are slightly softened. Serve warm.
Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 91 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 15mg Sodium: 198mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 2g