Green beans with citrus and almonds

A recipe inspired by Jessica Gavin

With all the hearty protein and sweet side dishes served during Thanksgiving, don’t forget to make at least one healthy option. These green beans with almonds and citrus notes are easy to prepare and taste delicious. Want to make these green beans? Get the recipe from Jessica Gavin!

Here's a Thanksgiving recipe from Food Blogs Star Jessica Gavin!
See more from Jessica's holiday menu here.

Jessica Gavin’s green beans with citrus and almonds

The key to this recipe is the sauté of garlic, onions and orange juice, and then adding a nice crunchy topping of nuts. I promise this will take under 20 minutes to prepare — no lie!

These green bean recipes make the perfect holiday or weekday side dish, because it’s quick and can be the last thing you cook before serving. No need to make mealtime any more difficult — this dish is family-friendly.

Not overcooking the green beans is the critical step, especially since it’s the star of this dish. The thing about almost all green vegetables is that you have to pay close attention to the cooking time to keep them a beautiful bright green color with a crunchy texture. You’ve probably experienced mushy green beans before, especially out of the can, where the color goes from a vibrant green to nasty brown.

The beans have a nice crisp texture when cooked correctly, and then you can toss them with some additional fresh flavors. If you need to save time, you can always blanch and chill the beans the day before, so all you have to do is warm them in the sauce right before serving. Sautéed red onions and garlic pair well with these green vegetables.

Right before serving, sprinkle some sliced almonds on top to add extra crunch to each bite.

Green beans with citrus and almonds


  • 4 quarts water, divided
  • 1-1/8 teaspoon kosher salt, divided
  • 4 cups ice cubes
  • 1 pound green beans or haricot verts
  • 1 tablespoon olive oil
  • 3/4 cup red onions, thinly-sliced (about half an onion)
  • 2 cloves garlic, thinly-sliced
  • 1 teaspoon orange rind, grated
  • 2 tablespoons orange juice
  • 1/8 teaspoon black pepper
  • 1 tablespoon sliced almonds

Courses Side dish