Garlicky Lemon Green Beans
These crisp-tender lemon green beans are blanched and then quickly sautéed with minced garlic and fresh lemon zest. An easy, flavorful vegetable side dish for Thanksgiving or any weeknight dinner!
Much like my lemon Brussels sprouts, these garlicky, lemon green beans make an ideal Thanksgiving or holiday side. (Although they can be served any time you want a quick and flavorful vegetable!). They are so good on their own or drizzled generously with gluten free gravy or gluten free vegan gravy. And I love to nestle a heaping helping of lemony green beans alongside roasted cauliflower, baked sweet potato cubes, maple butternut squash, and gluten free souffle.
Our chef friend made a delicious pan of green beans one Thanksgiving, and I have meticulously recreated it based on her instructions because they were the best green beans I've ever tasted. She used parsley to make a sort of gremolata topping, which I eventually omitted in the interest of streamlining the method, and relied on lemon zest for bright flavor.
After multiple tests, I landed on using zest rather than juice. I had tried adding lemon juice, but found that it could soften the beans too much. I much prefer finely grated lemon zest, which gives the dish plenty of citrus without adding extra moisture. Blanching the green beans before quickly pan-frying them with garlic also makes a difference: they cook through but retain a lovely crisp-tender texture. Sometimes I finish the dish with a little Parmesan cheese, but it's completely optional and easy to leave out for vegan guests.
These green beans are as perfect on the Thanksgiving menu as they are alongside a weeknight dinner!
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Why Make These Lemon Green Beans for Thanksgiving?
I'm always trying to reduce the amount of dishes in the oven when cooking the turkey. My gluten free chard gratin, for example, is such a winner, but sometimes I just don't have space for it. Enter vegetables than can be cooked to perfection on the stove! Green beans are a classic addition to holidays meals, and I love to lighten up, too, when possible. These beans
Come together in minutes, which means you don't have to spend a ton of time on prep or cooking them when you have a lot of other stuff going on.
Can be prepped ahead to the point of blanching the green beans. Then all you'll have to do is sautee the garlic and beans for a few minutes before serving.
Are so fresh and flavorful, which makes a wonderful contrast to richer dishes like mashed potatoes or stuffing.
Have been tried and tested many times, so you know you will be getting the very best possible recipe for your special meal.
Ingredients Needed
Here's a look at everything that goes into these flavorful lemon green beans. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Green beans - Choose fresh, firm green beans. If you can get them already trimmed, this will save you an extra step.
- Olive oil - I like extra virgin olive oil, but any variety will work.
- Garlic - You can add more garlic to make the beans extra garlicky or try minced shallots.
- Lemons - I like as much lemon zest as possible! Have 2 handy then taste after adding the zest of 1 lemon and see if you want a bit more.
- Salt and pepper - This is to taste. I like to salt these beans very well, but you should add as much as little as you prefer.
- Parmesan cheese - Obviously omit this for vegan or dairy-free guests! If you want to make these lemony green beans a little bit cheesier, stir in some shredded parmesan cheese and cook it until it melts, then serve.
Make Lemony Green Beans Your Own
- Add nuts - I love adding a little crunch with chopped walnuts, sliced almonds or my favorite, pine nuts.
- More aromatics - Keep the garlic, but add more onions in the form of sliced red onions. Or, swap the garlic for onion or minced shallots.
- Herbs - Fresh or dried herbs can be nice here. Try thyme, oregano, or chopped rosemary.
How to Make Lemon Green Beans
Here's an overview in photos of how to make this easy side dish:
- Blanch, then cool the green beans by cooking them for a few minutes in boiling, salted water, then placing in a bowl of ice water.
- Sautee garlic in olive oil over low heat for a minute or so.
- Add the greens beans to the pan and cook for a few minutes until they reach your desired texture.
- Finish with lemon zest, salt and pepper to taste, and parmesan if using.
Lemon Green Beans Recipe Notes
- What texture to cook the green beans depends on your preference. I personally like green beans that retain a bit of crispness - not soft/soggy - so I blanch them briefly and just cook them for a few more minutes on the stove. However, you can cook them longer if you like them softer.
- Can I use frozen green beans? I haven't made this recipe using frozen green beans, and because it's such a light and fresh dish I prefer to make them with fresh beans for the best flavor. However, I do think you could use frozen green beans in a pinch. Don't blanch them first, just add them right to the pan.
- Make ahead: You can blanch the green beans up to a day in advance. Place them in an airtight storage container and keep them in the fridge until ready to use.
- How to store: Transfer any leftover green beans to an airtight container and store them in the fridge for up to 5 days. Reheat in a pan over medium heat or in the microwave.
More Easy Veggie Recipes
Happy baking! If you make this lemon green beans recipe, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Garlicky Lemon Green Beans
Ingredients
- 2 pounds green beans , washed and trimmed if needed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- 1-2 lemons
- salt and pepper
- ¼ cup shredded parmesan , optional, to finish
Instructions
- Boil a large pot of salted water and have a bowl of ice water ready. Add the 2 pounds green beans the pot and cook them for 2-3 minutes. Then immediately place them in the bowl of ice water.
- In a large sauce pan or cast iron pan on the stove, heat the 3 tablespoons extra virgin olive oil over medium heat. Add the 3 cloves garlic and cook over low heat for 1 minute. Use a slotted spoon (or use a colander to drain) to add the blanched green beans to the pan and cook for 2-5 minutes until they reach your desired texture. I like mine to be more crisp than soft.
- Zest the 1-2 lemons and stir into the pan. Season with salt and pepper. Stir in ¼ cup shredded parmesan if using, and cook over low heat until the cheese slightly melts. Serve hot or at room temperature.
Notes
- What texture to cook the green beans depends on your preference. I personally like green beans that retain a bit of crispness - not soft/soggy - so I blanch them briefly and just cook them for a few more minutes on the stove. However, you can cook them longer if you like them softer.
- Can I use frozen green beans? I haven't made this recipe using frozen green beans, and because it's such a light and fresh dish I prefer to make them with fresh beans for the best flavor. However, I do think you could use frozen green beans in a pinch. Don't blanch them first, just add them right to the pan.
- Make ahead: You can blanch the green beans up to a day in advance. Place them in an airtight storage container and keep them in the fridge until ready to use.
- How to store: Transfer any leftover green beans to an airtight container and store them in the fridge for up to 5 days. Reheat in a pan over medium heat or in the microwave.
