pan-roasted green beans topped with toasted almonds on an oval white platter

Pan-Roasted Green Beans & Almonds

This recipe for Pan-Roasted Green Beans & Almonds is low FODMAP and vegan. Great for the holiday table or anytime you want something a little special.

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Makes: 6 Servings
Author: Dédé Wilson


  • Kosher salt
  • 12 ounces (340 g) fresh, trimmed, slender green beans
  • 5 tablespoons (75 ml) extra-virgin olive oil, divided
  • 1/3 cup (29 g) sliced almonds, natural or blanched
  • 3 tablespoons finely chopped scallions, green parts only
  • Freshly ground black pepper


  1. Bring a large pot of salted water to a boil. Drop in the beans and cook just until they are very crisp/tender - you will be cooking further in a sauté pan, so do not overcook. This will take less than 3 minutes. Drain well in colander and then let very cold water flow over them, tossing them in the colander once or twice to release heat. Keep the cold water flowing until the beans are cool. Pat them very dry with paper towels.
  2. Heat 1 tablespoon olive oil in large sauté pan over medium heat until hot. Add almonds and toss around until very light golden brown, add scallions, toss to coat and soften, then remove nut mixture and set aside.
  3. Add remaining olive oil to pan over medium-high heat. Add the dried green beans and cook for a minute or so until they begin to blister, tossing occasionally. Toss in nut mixture to incorporate. Season to taste with salt and pepper and serve immediately.