Fructose Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced almonds, and a bright hit of lemon juice — this is the kind of elegant side dish that looks far more impressive than the effort it takes to pull together. For anyone managing fructose sensitivity, simple vegetable sides can be trickier than they seem, since many recipes sneak in onion, honey glazes, or high-fructose sauces. This one keeps things beautifully clean: fresh green beans, butter, almonds, garlic, and lemon are all you need. The technique of blanching the beans first locks in that vivid color and satisfying snap, while the browned butter adds a deep, toasty richness that makes every bite feel indulgent. A quick squeeze of lemon at the end lifts the whole dish without adding anything problematic. It pairs effortlessly with roasted proteins or a simple grain, and it comes together in one skillet — which means less cleanup and more time at the table.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp salt, plus more for the blanching water
- 3 tbsp unsalted butter
- ½ cup sliced almonds
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat. Add the green beans and cook until bright green and crisp-tender, about 3–4 minutes. Drain through a colander and immediately spread on a clean kitchen towel or paper towels to dry.
- 2
Melt the butter in a large skillet over medium heat, swirling occasionally, until the foam subsides and the butter turns a light golden-brown and smells nutty, about 3–4 minutes.
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