Green Beans With Lemon And Toasted Almonds Food

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GREEN BEANS WITH TOASTED ALMONDS



Green Beans with Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish

Steps:

  • Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
  • Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
  • Garnish green beans with toasted slivered or sliced almonds.

GREEN BEANS WITH LEMON AND ALMONDS



Green Beans With Lemon and Almonds image

This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs fresh green beans, trimmed
7 tablespoons butter (can use a bit less)
1 cup almonds, coarsley chopped (or sliced)
1 tablespoon minced lemon peel (use the yellow part only, can use a bit more lemon peel)
1/3 cup finely chopped parsley
salt and pepper

Steps:

  • Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
  • Melt butter in a skillet over medium heat.
  • Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
  • Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
  • Mix in the lemon peel; cook 1 minute.
  • Mix in the chopped parsley.
  • Season with salt and pepper, and transfer to a bowl.
  • Delicious!

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS



Green beans with shallots, garlic & toasted almonds image

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Provided by John Torode

Categories     Dinner, Side dish, Supper, Vegetable

Time 15m

Number Of Ingredients 6

300g green beans
2 tbsp olive oil
2 small shallots , very finely sliced
3 garlic cloves , thinly sliced
squeeze lemon
2 tbsp toasted flaked almonds

Steps:

  • Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
  • Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

GARLIC-ROASTED GREEN BEANS WITH SHALLOTS AND ALMONDS



Garlic-Roasted Green Beans With Shallots and Almonds image

Make and share this Garlic-Roasted Green Beans With Shallots and Almonds recipe from Food.com.

Provided by princessmommie

Categories     Vegetable

Time 30m

Yield 4 cuS, 4 serving(s)

Number Of Ingredients 9

1 lb fresh green beans (thin beans preferred, but any type will work)
6 shallots, peeled, and cut into thin slivers
5 large garlic cloves, peeled and cut into thin slices
2 tablespoons olive oil (original recipe called for 3, but I thought 2 was plenty)
1 teaspoon salt (or less)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
1 teaspoon lemon zest

Steps:

  • Preheat oven to 450°F (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.).
  • Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
  • While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.

LEMON-ROASTED GREEN BEANS WITH MARCONA ALMONDS



Lemon-Roasted Green Beans with Marcona Almonds image

Provided by Molly Stevens

Categories     Side     Roast     Thanksgiving     Low Fat     Vegetarian     Low Cal     High Fiber     Lemon     Almond     Green Bean     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
  • Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
  • Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

GREEN BEANS WITH LEMON AND PINE NUTS



Green Beans with Lemon and Pine Nuts image

Categories     Bean     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Low/No Sugar     Lemon     Pine Nut     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil

Steps:

  • Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

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