Lemon Dill Green Beans With Almond Slivers ( PALEO | VEGAN | WHOLE30)

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This recipe was updated on 8/11/2020.

Lemon dill green beans with almond slivers makes for the most perfect side dish! The lemon and dill together compliment each other nicely, and the almond slivers on top are the perfect crunch!

Lemon and dill has always been one of my favorite combos. They complement each other so nicely. What I love about this recipe is that it can be made all year round! Lemon can be thought of as both summer and winter. The almond slivers on top add the perfect ‘kick.” I make this green bean recipe weekly for my private chef clients, they absolutely love it! The green beans store nicely in the fridge for up to 1 week.

Keywords: paleo side, paleo side dishes, vegan side, whole 30 side dish, whole 30 side

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Lemon Dill Green Beans

Course Side Dish, Vegan

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 servings

Author Allianna Schneider

Cost $4

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Ingredients

• 1 pound green beans ( I like to buy fresh ones, but you can also use the bag ones that are pre-trimmed)
• 1 whole lemon, juiced The softer the lemon, the better! It will produce more juice.
• 1 tbsp dried dill
• 1 tbsp extra virgin olive oil
• 1/3 cup almond slivers
• 1/2 tsp pink sea salt

OPTIONAL:

• 1 whole lemon to zest for on top once cooked

Instructions

• Preheat the oven to 400.
• Trim green bean ends.
• Place all ingredients in a mixing bowl.
  
• Lay out the green beans in a single layer on a cookie sheet.
  
• Bake the green beans for 30 minutes in the oven.
• You can store the green beans in an air tight container in the fridge for up to 1 week.
• OPTIONAL: lemon zest on top

Notes

This is the lemon juicer I love. 

Tried this recipe?Tag me on instagram @alliannaskitchen!