Add Preferred SourceReady for green beans like you’ve never had them before? Skip boiling the heck out of them, and roast them instead! These Roasted Green Beans with Almonds and Lemon are easy, tasty, and a show-stopping side for any meal!
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I love how roasting brings out the natural sweetness of green beans while adding that irresistible crisp-tender texture. Toss in crunchy almonds and a hit of fresh lemon, and you’ve got a simple and flavorful dish that complements any meal. Plus, it’s quick to make — so you can whip it up even on busy weeknights.
Green beans can be a little uninspiring when steamed or boiled, but roasting transforms them into something truly special. The edges get lightly caramelized, the almonds provide crunch, and the lemon keeps everything bright and fresh. It’s the kind of dish that makes you feel like you’re eating something fancy without putting in a ton of effort. Trust me — this one’s a keeper!
History
Roasted Green Beans with Almonds and Lemon is a modern variation of a classic vegetable side dish, likely gaining popularity in the mid-20th century as roasting vegetables became a common cooking method. Green beans have been a staple in American kitchens since the early 1900s, but roasting them with flavorful additions like almonds and lemon became popular in the 1950s and 1960s, reflecting the growing trend of more sophisticated and flavorful side dishes. The combination of green beans, almonds, and lemon offers a perfect balance of savory, nutty, and bright flavors, making it a favorite at holiday dinners and family gatherings.
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 juice from a fresh lemon; it has a much brighter and better flavor than the bottled stuff.
- Lemon zest – Zest your lemon before squeezing the juice.
- Salt and pepper – Season to taste.
How To Make Roasted Green Beans with Almonds and Lemon
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 425°F. While it heats, add the green beans to a rimmed baking sheet and toss them with olive oil, salt, and pepper. Spread them into a single layer so they roast instead of steam. A silicone baking mat can help prevent sticking and makes cleanup a breeze.
Roast the green beans for 12 to 15 minutes, giving them a quick stir halfway through. You are looking for tender beans with lightly blistered spots and a bit of crispness on the edges.
While the beans are roasting, toast the almonds. Add them to a dry skillet over medium heat and toss frequently until they turn golden and smell nutty. As soon as they are ready, transfer them to a small plate so they do not overbrown. A fish spatula works wonderfully here for quick scooping and control.
Once the green beans come out of the oven, immediately toss them with the lemon juice and lemon zest. The heat helps the citrus soak right in and wake everything up. A microplane zester makes fast work of the lemon zest and keeps it light and fluffy.
Transfer the green beans to a serving dish, sprinkle with the toasted almonds, and serve right away while everything is warm and crisp. This is an easy side that feels fresh, elegant, and totally weeknight friendly.
Chef Jenn’s Tips
- Dry the green beans before roasting them so they caramelize and not steam.
- don’t overcrowd the baking sheet — give the green beans space so they roast instead of steaming
- if you like a bit of heat, add a pinch of red pepper flakes when you toss the green beans with olive oil
- Don’t walk away while your almonds are toasting! Don’t ask me how many batches I’ve burned because I turn away. They go from white to burned so quickly!
Make It A Meal
These roasted green beans pair beautifully with so many main courses. Serve them alongside roast chicken, grilled salmon, or a juicy steak for a balanced meal. They also work well with pasta or rice dishes — try them with a lemon butter pasta or a creamy risotto. Add a simple salad and some crusty bread, and you’ve got an easy and delicious dinner.
Storage
Store any leftover roasted green beans in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm them in a 375°F (190°C) oven for about 5 minutes until heated through. You can also reheat them in a skillet over medium heat. Avoid freezing — the texture of the green beans may become mushy once thawed.
Roasted Green Beans with Almonds and 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
- Preheat the oven to 425-F.
- Toss the green beans with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer to ensure even roasting.
- Roast for 12–15 minutes, stirring halfway through, until the green beans are tender and slightly blistered.
- Toast the almonds. Add them to a dry skillet and heat them over medium heat, tossing frequently until they’re golden brown. Remove them from the skillet to stop them from getting too brown.
- Remove from the oven and toss with lemon juice and zest.
- Serve immediately with the toasted almonds while the green beans are still warm and crispy.
Notes
Chef Jenn’s Tips
- Dry the green beans before roasting them so they caramelize and not steam.
- don’t overcrowd the baking sheet — give the green beans space so they roast instead of steaming
- if you like a bit of heat, add a pinch of red pepper flakes when you toss the green beans with olive oil
- Don’t walk away while your almonds are toasting! Don’t ask me how many batches I’ve burned because I turn away. They go from white to burned so quickly!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.