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If you want to level up your holiday side dishes this year, you need to make these Roasted Calabrian Chili Green Beans with Crispy Shallots. They have such an incredible balance of smoky and spicy flavors with plenty of delicious crunch from the frizzled shallots.
This dish is inspired by green beans almondine, which is a super popular side dish for Thanksgiving and Christmas. But I always find it a little boring, so I started to think about how I could make it a whole lot more exciting. Enter: Calabrian chili paste. This Italian condiment adds such a nice heat to oven-roasted green beans. Some of the spice is balanced out by the sweet, nutty almonds, plus a duo of lemon zest and freshly squeezed lemon juice. It really hits all the right notes and is something that I think all of your guests are going to love!
It might look like there’s a lot going on but you only need 10 ingredients and just about half an hour to bring the whole thing together. During the hectic holiday season, that pretty much makes it an instant winner in my book!
Ingredients:
- Green Beans
- Avocado Oil
- Calabrian Chili Paste
- Lemon Zest
- Raw Sliced Almonds
- Kosher Salt
- Freshly Ground Black Pepper
- Freshly Squeezed Lemon Juice
- Shallots
- Cassava Flour
Step-by-Step:
step one: preheat the oven
Preheat oven to 425°F.
step two: prep the green beans
On a large baking sheet, toss the green beans with avocado oil, Calabrian chili paste, lemon zest, slivered almonds, salt, and pepper. Spread evenly in a single layer.
step three: cook the green beans
Roast for 18 to 20 minutes, stirring once halfway through, until green beans are tender with some charred edges. Remove from the oven and finish with fresh lemon juice.
step four: make the crispy shallots
In a small bowl, toss the sliced shallots with cassava (or all-purpose) flour and 1/2 teaspoon salt until well coated.
step five: fry the shallots
Heat about 1/4 inch of avocado oil in a skillet over medium heat. Once hot, add shallots in batches and fry until golden brown and crispy, 2 to 3 minutes. Transfer to a paper towel–lined plate and set aside.
step six: garnish and serve
Transfer roasted green beans to a serving platter. Finish with a generous topping of crispy shallots. Serve warm.
recipe faqs:
While I think all of the components of this side dish are best served fresh, you can prep the raw veggies (green beans and shallots) in advance and store them in the fridge for up to 24 hours.
Calabrian chili paste balances sweet, spicy, and smoky flavors so there’s not too much heat. That said, you can always start with just a couple of teaspoons and add more to your liking!
I hope y’all make these Roasted Calabrian Chili Green Beans with Crispy Shallots a part of your holiday menu this year! Comment below and let me know what you think!
looking for more holiday side dishes? try these!
Kale Salad with Roasted Delicata Squash and Miso Dressing
Caramelized Onion Scalloped Potatoes
Roasted Calabrian Chili Green Beans with Crispy Shallots
Ingredients
For the Green Beans:
- 24 ounces fresh green beans, trimmed
- 2 tablespoons avocado oil
- 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
For the Crispy Shallots:
- 2 large shallots, thinly sliced into rings
- 2 tablespoons cassava flour (or all-purpose flour)
- 1/2 teaspoon kosher salt
- avocado oil, for frying
Instructions
Roast the Green Beans:
- Preheat oven to 425°F.
- On a large baking sheet, toss the green beans with the avocado oil, Calabrian chili paste, lemon zest, slivered almonds, salt, and pepper. Spread evenly in a single layer.
- Roast for 18 to 20 minutes, stirring once halfway through, until green beans are tender with some charred edges. Remove from the oven and finish with fresh lemon juice.
Make the Crispy Shallots:
- In a small bowl, toss the sliced shallots with cassava flour and salt until well coated.
- Heat about 1/4 inch of avocado oil in a skillet over medium heat. Working in batches, add the shallots and fry until golden brown and crispy, 2 to 3 minutes. Transfer to a paper towel–lined plate and set aside.
Assemble and Serve:
- Transfer roasted green beans to a serving platter. Finish with a generous topping of crispy shallots. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Can you fry the shallots earlier in the day or is it better to do right before serving ?
I would do them while the green beans are in the oven just so that they maintain their texture and flavor!
So delicious! I got so many compliments on this recipe. My family loved this new take on a green bean casserole. Thank you for your creativity and sharing this recipe!
Would recommending doing 1/2 tbsp of chili paste if your family can’t handle much spice.
So glad they like it! And yes, that’s totally fine!
Hey Alex! This recipe looks great. It looks like sliced garlic but how much? It’s in the instructions but not listed. Thank you and happy thanksgiving ❤️
Sorry for the confusion! There’s no garlic needed for this recipe.
The recipe says to toss with garlic but there is no garlic in the ingredient list. How much garlic would you put? Thanks!
Apologies for the confusion! I actually don’t add garlic to this dish.
Garlic isn’t listed in the ingredient list but is included in the instructions. How much garlic should be used?
Ah that’s a typo—so sorry! I actually don’t add garlic to this dish!
Can you cook these in an air fryer?
I haven’t tried that, but so long as you’re able to spread them in a single even layer, it should work!