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There’s something truly magical about what happens when you take humble green beans and give them the garlic butter treatment. Honestly, it transforms them from a simple side dish into the star of the plate. I’ve been making this version for years—it’s my go-to for weeknight dinners, holiday feasts, and everything in between. The trick is all in the technique… you want those beans to be crisp-tender, with a beautiful sear, then tossed in a fragrant, nutty brown butter sauce that’s loaded with sliced garlic and toasted almonds. It’s a symphony of textures and flavors that feels a little fancy but comes together in under 15 minutes. You’ll notice the aroma fills your kitchen in the best way possible, promising a side dish that might just upstage your main course. A little goes a long way with the butter and garlic, creating a sauce that clings to every bean without feeling heavy. It’s the kind of recipe that makes you remember why you love cooking.

Recipe Overview

Why You’ll Love This Garlic Butter Green Beans with Almonds

It’s a total texture party. You get the crisp-tender snap of the green beans, the satisfying crunch of toasted almonds, and the rich, velvety sauce all in one bite. It’s far from boring!
The flavor development is incredible. Browning the butter adds a deep, nutty base note that pairs perfectly with the sharp, aromatic garlic and the earthy green beans. It’s a simple combination that creates a surprisingly complex taste.
It’s deceptively quick and easy. From start to finish, you’re looking at about 15 minutes of active time. It’s perfect for a busy weeknight but elegant enough for a dinner party. Honestly, it’s a lifesaver.
It’s incredibly versatile. These beans are the perfect sidekick for almost any protein—chicken, fish, steak, you name it. They also reheat beautifully, making them great for meal prep.

Ingredients & Tools

450 g fresh green beans, ends trimmed
3 tbsp unsalted butter
4 large garlic cloves, thinly sliced
50 g sliced almonds
1 tbsp fresh lemon juice
1/4 tsp salt, or to taste
1/4 tsp freshly cracked black pepper
2 tbsp water
1 tbsp fresh parsley, chopped (for garnish)

Tools: A large skillet (preferably stainless steel or cast iron for a good sear), a sharp knife, and a pair of tongs.

Don’t be tempted to use minced garlic from a jar here—the thin slices will soften and mellow in the butter, creating little bursts of flavor rather than an overpowering punch. And using unsalted butter gives you full control over the seasoning, which is key for a perfectly balanced dish.

Nutrition (per serving)

Calories: 180 kcal
Protein: 5 g
Fat: 14 g
Carbohydrates: 12 g
Fiber: 5 g

Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Choosing your green beans. Look for beans that are vibrant green, firm, and snap easily when bent. Avoid any that are limp, rubbery, or have visible brown spots. Haricots verts (thinner French green beans) work beautifully here too and will cook a minute or two faster.
The power of brown butter. Don’t rush this step! Letting the butter foam, settle, and develop little brown specks at the bottom of the pan is what gives the sauce its incredible, nutty depth. It’s the flavor foundation of the whole dish.
Why slice the garlic? Thinly sliced garlic cloves will gently toast and soften in the butter, becoming sweet and mellow. If you use minced garlic, it can burn very quickly and turn bitter, which would completely change the profile of the dish.
Toasting the almonds. You can absolutely toast the almonds in a dry pan beforehand for an even deeper flavor, but toasting them right in the butter with the garlic is a fantastic one-pan shortcut that infuses them with so much flavor.

How to Make Garlic Butter Green Beans with Almonds

Step 1: First, get your green beans ready. Give them a good rinse under cold water and then thoroughly pat them dry with a clean kitchen towel. This is important—any excess water will cause the beans to steam instead of sear when they hit the hot pan. Use your fingers to snap off the stem ends, or simply line up a handful and trim them all at once with a knife. You’ll notice this prep goes quickly once you get into a rhythm.

Step 2: Now, let’s start the sauce. Place your large skillet over medium heat and add the unsalted butter. Let it melt and then continue to cook. It will start to foam and sputter a bit—that’s normal. Watch it carefully. After a couple of minutes, the foam will subside, and you’ll see little brown specks forming at the bottom of the pan. You should smell a wonderfully nutty aroma. This is your brown butter, and it’s ready for the next step.

Step 3: Immediately add your thinly sliced garlic and the sliced almonds to the brown butter. Stir everything constantly with a wooden spoon or spatula for about 60-90 seconds. You’re looking for the garlic to become fragrant and just start to turn a very light golden color, and the almonds to toast up nicely. Be careful not to let the garlic burn, as it can turn bitter in a heartbeat. The kitchen will smell absolutely incredible right now.

Step 4: Using a slotted spoon, scoop the garlic and almonds out of the butter and into a small bowl, leaving the beautiful infused butter behind in the pan. This might seem like an extra step, but it prevents the delicate garlic and nuts from burning while we cook the beans. It also ensures they stay perfectly crisp for that final texture contrast.

Step 5: Increase the heat to medium-high. Carefully add the prepared green beans to the hot butter in the skillet. They will sizzle—that’s what you want! Sprinkle them with the salt and pepper. Let the beans cook undisturbed for 2 minutes to get a good sear on one side. Then, add the 2 tablespoons of water to the pan. It will create a burst of steam. Cover the skillet with a lid immediately and let the beans steam for 2-3 minutes. This is the secret to getting them tender-crisp.

Step 6: Remove the lid. The beans should be a vibrant green and just tender enough to be pierced with a fork but still have a definite snap. If they need another minute, you can let them cook uncovered, tossing frequently. Once they’re done, turn off the heat. Drizzle the fresh lemon juice over the top and toss to combine. The lemon juice will brighten up all the rich, buttery flavors beautifully.

Step 7: Finally, return the reserved garlic and almonds to the skillet, along with the fresh chopped parsley. Give everything a final, gentle toss to coat the beans evenly in the sauce and distribute all those delicious toppings. The sauce should look glossy and cling to the beans. Taste one and adjust the seasoning with a little more salt or pepper if you like.

Step 8: Transfer your gorgeous Garlic Butter Green Beans with Almonds to a serving platter. Make sure to scrape every last bit of that flavorful butter sauce from the pan over the top. Serve immediately while they’re hot and at their peak texture. Honestly, they are so good straight from the pan.

Serving Suggestions

Complementary Dishes

Pan-Seared Salmon — The rich, fatty fish is a dream partner for the sharp, buttery beans, creating a perfectly balanced plate.
Herb-Roasted Chicken — A classic, juicy roast chicken lets the beans shine as the vibrant, flavorful side dish without competing for attention.
Creamy Polenta — The soft, comforting polenta is a wonderful textural contrast and soaks up the delicious garlic butter sauce beautifully.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes cut through the richness of the butter and complement the green beans’ earthiness.
Sparkling Water with Lemon — A simple, bubbly non-alcoholic option that cleanses the palate between each flavorful, buttery bite.
A Light Pale Ale — The slight bitterness and carbonation from the beer work wonderfully to balance the dish’s savory, nutty notes.

Something Sweet

Lemon Sorbet — The ultimate palate cleanser; its bright, sharp citrus flavor is a refreshing finish after the savory, garlicky main.
Almond Biscotti — It subtly echoes the nutty flavor from the dish’s almonds, creating a lovely, thematic end to the meal.
Dark Chocolate Truffles — A few bites of intense, rich chocolate provide a decadent and satisfying contrast to the meal’s savory profile.

Top Mistakes to Avoid

Overcrowding the pan. If you dump all the beans in at once, they’ll steam and boil in their own moisture instead of getting that lovely, blistered sear. Cook in batches if your pan is small.
Burning the garlic. Garlic goes from perfectly golden to acrid and burnt in seconds. Keep the heat at medium when you add it and stir constantly. If it burns, it’s best to start the butter stage over, honestly.
Overcooking the beans. You want a crisp-tender texture, not mushy, sad beans. The steam-and-sear method is designed to cook them quickly while retaining their snap. Keep a close eye on them.
Skipping the water/steam step. Adding that splash of water and covering the pan is the secret to getting the beans tender on the inside while keeping a seared exterior. Don’t just sauté them the whole time.

Expert Tips

Tip: For an extra layer of umami, add a teaspoon of white miso paste to the brown butter when you add the garlic. It will melt in and create an incredibly deep, savory flavor that’s hard to place but utterly delicious.
Tip: If you want to prep ahead, you can blanch the trimmed green beans in boiling salted water for 2 minutes, then shock them in an ice bath. Drain and pat dry. When ready to serve, you just need to quickly sear them in the butter sauce—it cuts the final cook time in half.
Tip: Feel free to play with the nuts! While almonds are classic, this recipe is also fantastic with toasted pine nuts, chopped hazelnuts, or even pecans for a different flavor profile.
Tip: A microplane is your best friend for the lemon. Zest the lemon before you juice it and add the zest along with the parsley at the end. The fragrant citrus oils in the zest will take the brightness to a whole new level.

FAQs

Can I use frozen green beans?
You can, but the texture will be different. Frozen beans are often blanched before freezing, so they contain more water and can become quite soft and mushy when sautéed. If you must use them, do not thaw them first—cook them straight from frozen to minimize sogginess, and expect a less crisp final result. For the best texture, fresh is definitely the way to go.

How do I store and reheat leftovers?
Let the beans cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using a skillet over medium heat rather than a microwave. The microwave will make them steam and become soft. Tossing them in a hot pan will help them regain some of their texture and re-crisp the almonds.

My butter keeps burning before the garlic is cooked. What am I doing wrong?
Your heat is likely too high. Browning butter is a medium-heat activity. If the butter is splattering violently and turning brown almost instantly, turn the heat down. You want a gentle, steady cook to allow the milk solids to brown without burning. Patience is key here—it should take a good 3-5 minutes.

Can I make this dairy-free or vegan?
Absolutely! For a dairy-free version, use a high-quality vegan butter that browns well (Miyoko’s Kitchen or Melt are great brands) or use extra virgin olive oil. The flavor will be different from brown butter, but it will still be delicious with the garlic and almonds. Just be aware that olive oil has a lower smoke point, so keep the heat moderate.

What can I use instead of almonds?
This recipe is very adaptable. Toasted pine nuts, chopped walnuts, or even sunflower seeds would be lovely. For a nut-free version, try using toasted breadcrumbs (panko works great) for a similar crunchy texture. Just toast them in the butter until golden before you add the garlic.

Garlic Butter Green Beans With Almonds

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 15 minutes

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Whip up restaurant-quality Garlic Butter Green Beans with Almonds in just 15 minutes. This easy, elegant side dish is perfect for any meal. Get the recipe now!

Ingredients

For the Ingredients

450 g fresh green beans (ends trimmed)
3 tbsp unsalted butter
4 large cloves garlic (thinly sliced)
50 g sliced almonds
1 tbsp fresh lemon juice
1/4 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
2 tbsp water
1 tbsp fresh parsley (chopped, for garnish)

Instructions

01
First, get your green beans ready. Give them a good rinse under cold water and then thoroughly pat them dry with a clean kitchen towel. This is important—any excess water will cause the beans to steam instead of sear when they hit the hot pan. Use your fingers to snap off the stem ends, or simply line up a handful and trim them all at once with a knife. You’ll notice this prep goes quickly once you get into a rhythm.
02
Now, let's start the sauce. Place your large skillet over medium heat and add the unsalted butter. Let it melt and then continue to cook. It will start to foam and sputter a bit—that's normal. Watch it carefully. After a couple of minutes, the foam will subside, and you'll see little brown specks forming at the bottom of the pan. You should smell a wonderfully nutty aroma. This is your brown butter, and it’s ready for the next step.
03
Immediately add your thinly sliced garlic and the sliced almonds to the brown butter. Stir everything constantly with a wooden spoon or spatula for about 60-90 seconds. You're looking for the garlic to become fragrant and just start to turn a very light golden color, and the almonds to toast up nicely. Be careful not to let the garlic burn, as it can turn bitter in a heartbeat. The kitchen will smell absolutely incredible right now.
04
Using a slotted spoon, scoop the garlic and almonds out of the butter and into a small bowl, leaving the beautiful infused butter behind in the pan. This might seem like an extra step, but it prevents the delicate garlic and nuts from burning while we cook the beans. It also ensures they stay perfectly crisp for that final texture contrast.
05
Increase the heat to medium-high. Carefully add the prepared green beans to the hot butter in the skillet. They will sizzle—that’s what you want! Sprinkle them with the salt and pepper. Let the beans cook undisturbed for 2 minutes to get a good sear on one side. Then, add the 2 tablespoons of water to the pan. It will create a burst of steam. Cover the skillet with a lid immediately and let the beans steam for 2-3 minutes. This is the secret to getting them tender-crisp.
06
Remove the lid. The beans should be a vibrant green and just tender enough to be pierced with a fork but still have a definite snap. If they need another minute, you can let them cook uncovered, tossing frequently. Once they're done, turn off the heat. Drizzle the fresh lemon juice over the top and toss to combine. The lemon juice will brighten up all the rich, buttery flavors beautifully.
07
Finally, return the reserved garlic and almonds to the skillet, along with the fresh chopped parsley. Give everything a final, gentle toss to coat the beans evenly in the sauce and distribute all those delicious toppings. The sauce should look glossy and cling to the beans. Taste one and adjust the seasoning with a little more salt or pepper if you like.
08
Transfer your gorgeous Garlic Butter Green Beans with Almonds to a serving platter. Make sure to scrape every last bit of that flavorful butter sauce from the pan over the top. Serve immediately while they're hot and at their peak texture. Honestly, they are so good straight from the pan.