Sesame Free Classic Green Beans Almondine
Fresh green beans get a serious upgrade here — blanched until just crisp-tender, then tossed in a skillet of nutty browned butter with golden sliced almonds and thinly sliced garlic. A squeeze of lemon juice at the finish brightens everything up and keeps the dish feeling light despite all that rich, toasty butter. This is the kind of elegant side dish that looks like it took way more effort than it actually did. For anyone navigating a sesame allergy or sensitivity, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many restaurant-style vegetable dishes. Every ingredient here is straightforward and easy to verify, which means you can bring it to a dinner party or holiday table without a second thought. The browned butter technique is the real star — that nutty, caramelized depth means you're not missing any bold flavor, just the allergen risk.
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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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