Green Beans , Almonds , Lemon , Garlic
Best for: A lighter Christmas side beside rich meats and creamy potatoes.
Crisp-tender green beans bring welcome freshness to a Christmas plate. Toasted almonds, lemon, and a little butter dress them up while letting the vegetables do most of the talking.
Grill: Direct medium-high heat at 400°F with a preheated grill basket. Equipment: Covered grill, grill basket, small skillet, tongs, serving bowl.
Ingredients
Total: 30 minutes.
- 1 1/2 lb fresh green beans, trimmed and dried
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/4 teaspoon black pepper
- 1/3 cup sliced almonds
- 2 tablespoons unsalted butter
- 1 garlic clove, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Directions
Preheat the grill and basket to 400°F. Toss the dry green beans with olive oil, salt, and pepper, coating them evenly.
Toast almonds in a dry skillet over medium heat on a side burner or stovetop for 3–4 minutes, stirring often, until pale golden; immediately transfer to a plate.
Spread the beans in the hot basket and grill for 8–10 minutes, closing the lid between turns. Toss every 2–3 minutes until lightly blistered and crisp-tender; allow a few extra minutes for thick beans.
While the beans finish, melt butter in the small skillet and gently cook the garlic for 30–60 seconds, without browning. Remove from heat and stir in lemon juice and zest.
Transfer the hot beans to a serving bowl and toss with the lemon-garlic butter. Fold in half the toasted almonds.
Scatter the remaining almonds over the top and serve immediately so the beans stay bright and the nuts retain their crunch.
Grilling tip: Dry beans and a preheated basket encourage blistered edges without a long cook that dulls their color.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
