If you want to elevate your holiday side dishes this year, try these Roasted Calabrian Chili Green Beans with Crispy Shallots. Bright, roasted green beans get a smoky, slightly spicy lift from Calabrian chili paste and a nutty crunch from slivered almonds, while paper-thin fried shallots add irresistible texture and flavor. It’s a simple yet bold update on classic green beans almondine that’s perfect for Thanksgiving, Christmas, or any special meal.
This recipe takes the familiar base of green beans almondine—green beans, butter or oil, and almonds—and amps it up with Calabrian chili paste for a balanced combination of sweet, smoky, and spicy notes. Lemon zest and freshly squeezed lemon juice brighten the dish, and the fried shallots bring a crunchy, caramelized finish that contrasts beautifully with tender roasted beans. Despite the layers of flavor, the recipe uses just ten ingredients and comes together in about 35 minutes, making it an efficient, crowd-pleasing holiday side.
Ingredients
- 24 ounces fresh green beans, trimmed
- 2 tablespoons avocado oil (divided)
- 1–2 tablespoons Calabrian chili paste, to taste
- Zest of 1/2 lemon
- 1/3 cup raw sliced almonds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 large shallots, thinly sliced into rings
- 2 tablespoons cassava flour (or all-purpose flour)
Step-by-Step
Step one: Preheat the oven
Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven so the green beans roast evenly and develop a touch of char.
Step two: Prep and season the green beans
On a large rimmed baking sheet, toss the trimmed green beans with 1 tablespoon avocado oil, 1–2 tablespoons Calabrian chili paste (start with less if you prefer milder heat), lemon zest, sliced almonds, kosher salt, and black pepper. Spread the beans in a single layer so they roast rather than steam.
Step three: Roast the green beans
Roast for 18 to 20 minutes, stirring once halfway through, until the beans are tender and show a few charred edges. Remove from the oven and immediately finish with the freshly squeezed lemon juice for bright acidity.
Step four: Make the crispy shallots
While the beans roast, prepare the shallots. In a small bowl, toss the thinly sliced shallots with cassava flour (or all-purpose flour) and 1/2 teaspoon kosher salt until they are evenly coated. This light coating helps the shallots blacken and crisp quickly without absorbing too much oil.
Step five: Fry the shallots
Heat about 1/4 inch of avocado oil in a medium skillet over medium heat. When the oil is hot, work in batches and fry the coated shallots for 2 to 3 minutes, stirring or shaking the pan so they brown evenly. Remove the shallots with a slotted spoon to a paper towel–lined plate to drain and crisp. Watch them closely—shallots can burn in a flash.
Step six: Garnish and serve
Transfer the roasted green beans to a serving platter and scatter the crispy shallots on top. Serve warm so the shallots remain crisp and the beans retain their bright texture and flavor.
Recipe Tips & FAQs
Yes. For the best texture, trim the green beans and slice the shallots up to 24 hours in advance and store them separately in the refrigerator. Roast the beans and fry the shallots just before serving so the final dish is at peak freshness and the shallots stay crunchy.
Is this too spicy?
Calabrian chili paste offers smoky, slightly sweet heat rather than pure capsaicin burn. Start with 1 tablespoon and taste after roasting; add up to 2 tablespoons if you want more heat. You can also reduce the amount and serve extra chili paste on the side so guests can adjust to their preference.
Substitutions and variations
Use sliced pecans or chopped hazelnuts instead of almonds for a different nutty character. If you prefer not to fry, thinly sliced shallots can be roasted alongside the beans tossed in a little oil and flour, though the texture will be softer than true crispy shallots.
Recipe Card
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 8
Nutrition (per serving, approximate)
- Calories: 126 kcal
- Carbohydrates: 14 g
- Protein: 4 g
- Fat: 8 g
- Fiber: 4 g
- Sodium: 590 mg
Nutrition information is automatically calculated and should be used as an approximation.
Notes
This recipe is a festive, flavorful twist on a holiday classic. It pairs especially well with roasted poultry, glazed ham, or any main course that benefits from a bright, slightly spicy vegetable side. If serving a large crowd, multiply the ingredients and roast on multiple baking sheets for even browning.
Author: Alex Snodgrass
Food photography and styling credited to the original photographer and stylist.