Tired of boring vegetable sides? These roasted green beans are anything but! Crisp-tender with caramelized edges, tossed with toasty almonds and a splash of lemon, this is the kind of simple side that brings life to your plate. Whether you’re making a weeknight dinner or preparing a holiday meal, this low-carb side dish is a winner!
Roasting is a total game-changer for green beans. Instead of being soft and bland, they turn out vibrant, lightly blistered, and full of flavor. Toss them with golden toasted almonds and finish with lemon zest and juice, and you’ve got a low-carb side that tastes restaurant-worthy. The bright lemon balances the richness of any main course, while the almonds add just enough crunch to keep each bite interesting.
I always come back to this recipe because it’s quick, easy, and never fails to impress. It’s a simple way to turn fresh green beans into something a little more special.
Ingredients
- Salt and pepper
- 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 real lemon juice for the best flavor.
- Lemon zest
How to Make Roasted Green Beans with Almonds and Lemon
- Preheat your oven to 425°F (220°C).
- Toss the green beans with olive oil, salt, and pepper right on a baking sheet. Spread them out in a single layer for even roasting.
- Roast for 12 to 15 minutes, flipping halfway through. The beans should be tender and start to blister around the edges.
- While the beans are roasting, toast the almonds in a dry skillet over medium heat. Stir often and remove them once they’re golden and fragrant — they toast fast!
- Once the green beans are out of the oven, drizzle them with the lemon juice and sprinkle over the zest.
- Toss everything together, then top with the toasted almonds. Serve while warm for the best texture.
Step-By-Step Process
Chef Jenn’s Tips
- Make sure your green beans are completely dry before roasting — this helps them roast instead of steam.
- Spread them out! Crowded beans will steam, not roast.
- Add a pinch of red pepper flakes if you like a little kick.
- Toast the almonds carefully. They can burn in seconds — don’t walk away from the pan!
Recommended
Make It a Meal
These green beans are a great side dish for nearly anything — roast chicken, baked salmon, grilled pork chops, or even a juicy steak. A simple salad can round out your low-carb meal, so that you can keep your daily goals in check.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 375°F for about 5 minutes or toss them in a skillet over medium heat until warmed through. Freezing isn’t ideal — it can mess with the texture.
Roasted Green Beans with Almonds and Lemon
Ingredients
- 1 ½ pounds green beans trimmed
- 2 teaspoons olive oil
- ¼ cup almonds sliced
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the green beans with olive oil, salt, and pepper right on a baking sheet. Spread them out in a single layer for even roasting.
- Roast for 12 to 15 minutes, flipping halfway through. The beans should be tender and start to blister around the edges.
- While the beans are roasting, toast the almonds in a dry skillet over medium heat. Stir often and remove them once they’re golden and fragrant — they toast fast!
- Once the green beans are out of the oven, drizzle them with the lemon juice and sprinkle over the zest.
- Toss everything together, then top with the toasted almonds. Serve while warm for the best texture.
Notes
Chef Jenn’s Tips
- Make sure your green beans are completely dry before roasting — this helps them roast instead of steam.
- Spread them out! Crowded beans will steam, not roast.
- Add a pinch of red pepper flakes if you like a little kick.
- Toast the almonds carefully. They can burn in seconds — don’t walk away from the pan!
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. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
