recipes straight to your inbox. Lemon Haricots Verts With Crispy Shallots
Lemon Haricots Verts (French Green Beans) With Crispy Shallots
These lemon haricot vert with crispy shallots are everything! French green beans tossed with shallots two ways. This is a wonderful side dish for any holiday dish, from the Thanksgiving table to any brunch or dinner party. Not to mention, an easy side dish for any weeknight dinner.
This recipe utilizes shallots in two ways: tossed with the tender green beans AND topped as as a crispy crunch topping with fresh lemon juice. It’s SO good!
What ingredients do you need for these french green beans?
- Haricots verts (French green beans)
- Butter
- Extra-virgin olive oil
- Garlic cloves
- Shallot
- Lemon zest
- peel of 1 lemon
- juice of 1 lemon
- Parsley
- Parmesan
- Salt and pepper
Crispy Shallots
- Shallots
- Canola oil/vegetable oil
- kosher Salt and black pepper
Steps To Make This Recipe
Step 1
Blanch your green beans: Trim your green beans (if needed). In about 2 cups of water in a large pot, add in your green beans. Bring to a boil, and blanch your green beans for about 5-6 minutes. Drain beans and transfer to an ice bath to cool immediately. This will help stop the cooking process, help with crunch, and keep your beans bright green, too. Remove from the ice bath, and pat dry on paper towels.
Step 2
Now, let’s make the crispy shallots: slice your shallots into thin rings or thinly sliced half moons, season with salt and pepper. In a skillet, heat up shallow oil. When it’s hot, add in your shallots on medium high heat until crispy, stirring frequently.
Step 3
Stay at the heat and keep mixing the shallots until all crispy, about 4-5 minutes. They will burn quickly so keep your eye on it and keep moving them around! Transfer to a paper towel to dry off the excess oil. Finish with a pinch of flakey salt.
Step 4
Finish your green beans. In a separate large skillet, heat up olive oil and butter. Saute minced shallots and minced garlic until glistening. Add in your green beans and toss well to combine for about another 4-5 minutes.
Step 5
On medium low, add in your lemon zest, lemon juice, and thinly sliced lemon peels. Toss well to combine.
Step 6
Turn off heat, toss in chopped parsley, shredded parmesan, a finish of olive oil, toss and serve!
Some ideas & inspiration to serve with this dish:
- Garlic Herb Roasted Chicken
- Harissa & Sumac Roasted Chicken with Tzatziki
- Spicy Tomato Sauce Lamb Meatballs
- Spicy Slow-Roasted Salmon with Yogurt Sauce
More side dish recipes to check out:
- Roasted Sweet Potato & Pumpkin Hummus
- Spicy Sweet Potato Dip
- Air Fryer Sweet Potato Fries with Honey Mustard
- Crispy Grilled Potato Salad with Horseradish Sauce
If you do make this Lemon Haricots Verts With Crispy Shallots recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on Facebook and Pinterest!
Lemon Haricots Verts With Crispy Shallots
Ingredients
- 1 pound haricots verts (French green beans) (can also use regular green beans)
- 2 tablespoons butter (optional)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 1/2 lemon zest
- peel of 1 lemon, thinly sliced
- juice of 1 lemon
- 1/4th cup chopped parsley
- 3-4 tablespoons parmesan
- salt and pepper to taste
Crispy Shallots
- 2 shallots, thinly sliced
- 1/4th cup canola oil/vegetable or avocado oil to fry
- salt and pepper to taste
Instructions
- Blanch your green beans: Trim your green beans (if needed). In about 2 cups of water, add in your green beans. Bring to a boil, and blanch your green beans for about 5-6 minutes. Drain beans and transfer to an ice bath to cool immediately. This will help stop the cooking process, help with crunch, and keep your beans bright green, too. Remove from the ice bath, and pat dry on paper towels.
- Now, let's make the crispy shallots: slice your shallots into thin rings or thinly sliced half moons, season with salt and pepper. In a skillet, heat up shallow oil. When it's hot, add in your shallots on medium high heat until crispy.
- Stay at the heat and keep mixing the shallots until all crispy, about 4-5 minutes. They will burn quickly so keep your eye on it and keep moving them around! Transfer to a paper towel to dry off the excess oil. Finish with a pinch of flakey salt.
- Finish your green beans. In a separate skillet, heat up olive oil and butter. Saute minced shallots and minced garlic until glistening. Add in your green beans and toss well to combine for about another 4-5 minutes.
- On medium low, add in your lemon zest, lemon juice, and thinly sliced lemon peels. Toss well to combine.
- Turn off heat, toss in chopped parsley, shredded parmesan, a finish of olive oil, toss and serve!
