Green Beans with Crispy Shallots, Garlic, and Lemon Dijon Dressing
Elevate your Thanksgiving green beans by topping sauteed garlicky green beans with crispy fried shallots and a delicious lemon-Dijon vinaigrette. The flavors are amazing together and you will never go back to a mushy green bean casserole! I promise!
I like to think I have more than one recipe for which I am known in my family, but this green bean recipe is definitely at the top of the list. It’s one of the most requested side dishes for family gatherings – loved by kids and adults alike!
And seriously, what’s not to love? Garlic, shallots, lemon, and Dijon over perfectly cooked green beans! Yes, please!
Thanksgiving dinner is heavy enough, the vegetables do not need to be coated in heavy cream to taste good. Light and bright is how I like my veggies!
We keep the green beans whole in this recipe – only the stem side is trimmed.
Ingredients in French Green Beans with Crispy Shallots
Green Beans and Shallots
- 2 whole shallots, thinly sliced
- 2 tablespoons extra virgin olive oil, divided
- 1 lb. fresh green beans, stem side trimmed only
- 2 cloves garlic, minced
- 1/4 cup water
Lemon-Dijon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice, and zest
- 1 tablespoon Dijon mustard
- salt and pepper to taste
How to Make Green Beans With Crispy Shallots
Place the sliced shallots and 1 1/2 tablespoons of olive oil into a cold skillet. Heat the oil and the shallots over medium heat, stirring frequently until the shallots are golden brown and crispy – about 15 minutes. Remove the shallots from the skillet to a paper towel and season with flaky sea salt. The shallots will crisp up as they rest.
To the skillet, add the trimmed green beans and cook for 2 – 3 minutes. Add the minced garlic and cook for another 2 minutes until the garlic is aromatic. Add 1/4 cup of water to the skillet and cover the skillet with a lid. Bring the water to a boil, then reduce it to a simmer for 3 minutes. The water will get soaked up by the green beans as well as evaporate, leaving the beans tender and crisp. Remove from heat.
Meanwhile, prepare the Lemon-Dijon dressing.
In a mason jar or small bowl, combine 2 tablespoons of olive oil, juice of half a lemon, half of the lemon zest, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Shake or stir well to combine.
Toss the green beans with the lemon Dijon vinaigrette and place them on a serving platter. Top with the crispy shallots and remaining lemon zest.
Enjoy.
This recipe can be made ahead of time but must be made the day of serving as the beans lose their bright green color. If preparing these for Thanksgiving or a holiday meal, you can trim the beans the day before, slice the shallots and mince the garlic to save prep time the day of the event. The dressing can also be made ahead of time.
Additional Green Bean Recipes
Mediterranean Green Bean Salad
Roasted Ginger Green Beans Recipe
One Pan Pesto Cod With Parmesan Green Beans Recipe
Ingredients
Green Beans and Shallots
- 2 whole shallots thinly sliced
- 2 tablespoons extra virgin olive oil divided
- 1 lb. fresh green beans stem side trimmed only
- 2 -3 cloves garlic minced
- 1/4 cup water
Lemon-Dijon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 lemon juice, and zest
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- Place the sliced shallots and 1 1/2 tablespoons of olive oil into a cold skillet. Heat the oil and the shallots over medium heat, stirring frequently until the shallots are golden brown and crispy - about 15 minutes. Remove the shallots from the skillet to a paper towel and season with flaky sea salt. The shallots will crisp up as they rest.
- To the skillet, add the trimmed green beans and cook for 2 - 3 minutes. Add the minced garlic and cook for another 2 minutes until the garlic is aromatic. Add 1/4 cup of water to the skillet and cover the skillet with a lid. Bring the water to a boil, then reduce to a simmer for 3 minutes. The water will get soaked up by the green beans as well as evaporate, leaving the beans tender and crisp. Remove from heat.
- Meanwhile, prepare the Lemon-Dijon dressing.
- In a mason jar or small bowl, combine 2 tablespoons olive oil, juice of half a lemon, half of the lemon zest, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Shake or stir well to combine.
- Toss the green beans with the lemon Dijon vinaigrette and place them on a serving platter. Top with the crispy shallots and remaining lemon zest.
Notes
How to Store the Green Beans
Once green beans are cooked and dressed, it’s hard to keep them bright green for days. Refrigerate any leftovers in a food storage container and eat within 1-2 days. The beans can be eaten cold, warm, or at room temperature.
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