Green Beans Almondine
Published October 14, 2022 • Updated February 25, 2026
This post may contain affiliate links. See my disclosure policy.
I make this green beans almondine whenever I need a side that looks elegant but comes together in 15 minutes. Toasted almonds, garlic, butter and thyme make this low carb side dish something I'd serve at Thanksgiving or on a random Tuesday.
I’ve made dozens of side dishes over the years, and this is the one I keep coming back to. Green beans almondine is easy enough for any weeknight but elegant enough for Thanksgiving or a dinner party. Toasted almonds, garlic, butter and dried thyme turn a basic vegetable into something people actually notice on the table. When I first started making this, I expected it to be just another side. But the way the thyme and garlic come together with those toasted almonds won me over fast.
Almondine (or amandine) is the French term for an almond garnish. I love that such a simple concept elevates a side dish this much. The toasted almonds bring a warmth and nuttiness that raw almonds can’t touch, and they add a crunch that contrasts with the tender beans beautifully.
What makes my version different from most is the cooking method. The traditional approach calls for blanching (boiling the beans, then shocking them in ice water to stop cooking). I skip all of that. Instead, I saute the beans with garlic and oil first, then add a splash of water and let them steam right in the skillet. About five minutes with the lid on and they come out tender with a little snap still left. No extra pot, no ice bath, no risk of overcooking into mush. I figured this out after ruining one too many batches with blanching, where 30 seconds too long turned them from crisp-tender into something you’d find at a school cafeteria.
I serve this alongside just about anything. It looks beautiful next to grilled vegetables for a full veggie spread, or paired with bacon wrapped asparagus on a holiday table. If you want a keto side with more of a comfort food feel, my casserole version and skillet beans with bacon are both favorites in my house.
The simplicity is what I appreciate most. Four steps, one skillet, about 15 minutes total. I’ve made this for Thanksgiving, regular weeknight dinners and as a meal prep side when I need a vegetable that reheats without going soggy. The beans hold up well in the fridge for several days, and the almonds keep their crunch even after reheating. That’s rare for a cooked vegetable dish.
How to make this French side dish
- Toast the almonds in the oven or a dry skillet until golden and fragrant.
- Saute garlic in oil until it hits that sweet spot (about 30 seconds, before it burns).
- Steam the beans with thyme, salt and pepper for about 5 minutes.
- Finish with butter and the toasted almonds. A squeeze of lemon right before serving makes a huge difference.
Key ingredients and substitutions
- Sliced almonds: I prefer sliced for the presentation. Slivered work too, but chopped regular almonds won’t have the same elegant look. All taste the same though.
- Fresh beans: I wrote this recipe for fresh, but frozen or canned will work in a pinch (see below for my specific adjustments).
- Garlic: I use 2 cloves minced. If you want something more subtle, try shallots. They bring a mild sweetness that I really like in this dish.
- Olive oil: I reach for light olive oil, but avocado oil works just as well. I’d stay away from anything with a strong flavor that competes with the almonds and thyme.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
½ cup sliced almonds -
2 tablespoons olive oil
-
2 cloves garlic, minced
-
1 pound green beans, untrimmed
-
¼ teaspoon dried thyme
-
Salt & pepper
-
2 tablespoons unsalted butter
Step by Step Instructions
Step by Step Instructions
Toast almonds
Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, about 5-6 minutes.
- Almonds (sliced)
Sauté garlic
In a large skillet, heat oil over medium heat. Add garlic and stir until fragrant (30 seconds).
- Olive oil
- Garlic (minced)
Steam green beans
Add green beans, thyme and season with salt and pepper. Toss to coat. Add ⅓ cup water, cover and let them cook until beans have slightly softened (about 5 minutes).
- Green beans
- Dried thyme
- Salt & pepper (to taste)
- Water
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
What's the difference between almondine and amandine?
They're the same dish. The classic French name is amandine (from 'amande', the French word for almond). When the recipe crossed over to American kitchens, the spelling shifted to almondine. I use both interchangeably, but you'll see the Americanized version more often in cookbooks and food blogs over here.
How long does it take to cook the beans on the stove?
In my skillet over medium heat, they take about 7 to 10 minutes total. That includes a couple minutes of sauteing with garlic, then about 5 minutes of steaming with the lid on. I check them at the 5-minute mark and give them another minute or two if they still feel too firm. You want tender with a slight snap, not soft and floppy.
Do I need to blanch the beans first?
I don't. Most traditional recipes call for blanching (boiling, then an ice bath), but I found that steaming them in the skillet with a little water gives me the same tender result with less hassle. If you prefer the blanching route, boil for 2 to 3 minutes, then transfer to ice water immediately. But I haven't blanched mine in years and I prefer the texture from the steam method.
What are French green beans (haricots verts)?
Haricots verts are thinner and slightly longer than the standard variety. I've used them in this dish and they work beautifully, but they cook faster (about 3 to 4 minutes of steaming instead of 5). They aren't always available at every grocery store, so I usually grab whatever looks freshest. Both types taste great here.
Can I make this dairy-free?
I've made it with olive oil instead of butter and it's still really good. You lose a little of that rich, buttery finish, but the toasted almonds carry most of the flavor anyway. I'd use a good extra virgin olive oil for the finishing step (not the light olive oil I saute with) so you get some fruity richness in its place.
What if I'm allergic to almonds?
I've tested this with pecans and it works really well. Toasted pecans have a similar sweetness and crunch. Hazelnuts are another option I've tried, though they're a bit more assertive in flavor. Just toast them the same way I describe for the almonds and you'll still end up with a beautiful, crunchy side.
Can I make this ahead for a holiday?
I do this all the time for Thanksgiving. I toast the almonds up to 3 days ahead and store them in an airtight container at room temperature. Then I prep and steam the beans the morning of and leave them in the skillet off the heat. When it's time to serve, I reheat on the stove for a few minutes and toss in the butter and almonds. Keeping the almonds separate until the last minute is the key to that fresh crunch.
One pound of green beans in a single skillet just doesn't work, at least not for me. They ended up steaming each other instead of catching any color and the whole thing was flat, not bad but flat. Split them into two batches the second time around and something completely shifted, the edges got a little char and the texture went from mushy to genuinely snappy. Also pulled my almonds at 8 minutes because my oven runs hot, let them finish crisping on the counter, that part matters more than I expected. But the real thing I have to tell you is the lemon: half a lemon squeezed over everything right before serving and the garlic and thyme just opened up, it turned into a completely different dish. Four stars because I think the lemon should actually be in the recipe, but if you add it yourself you're looking at five.
Fourth time making this, and the almond toast is something I watch obsessively now, mine go golden at about 5-6 minutes and I pull them early every time. The butter at the end though, that's what I keep coming back for, it turns everything into this glossy, garlicky coating that feels way too fancy for how fast it comes together. Four stars because I always double the garlic and I think that's the version.
Four cloves for the win. I hold back in the recipe but that's not actually how I make it at home. The 5-6 minute pull on the almonds is smart too, they keep going off heat.