Pan Roasted Green Beans Recipe

An easy side dish from New York restaurateur Jean-Georges Vongerichten. "This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness."


Kosher salt
8 oz. green and/or wax beans, trimmed
1/4 cup blanched whole almonds, coarsely chopped
3 tbsp extra-virgin olive oil, plus more as needed
1 large shallot, minced
1 tbsp fresh flat-leaf parsley leaves, thinly sliced
1 lemon
Freshly ground black pepper


Step 1: Bring a large pot of water to a rolling boil and salt it. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still fi rm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.

Step 2: Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.

Step 3: Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.

Step 4: Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over, then cut the lemon into wedges for serving. Season with pepper and serve.

See more recipes from Jean-Georges Vongerichten.

Reprinted with permission from Jean-Georges Vongerichten’s Home Cooking with Jean-Georges (2011 Clarkson Potter).