Charred Green Beans with Miso-Almond Butter and Crispy Shallots

There’s something deeply satisfying about a vegetable side dish that feels both wholesome and elevated — and these Charred Green Beans with Miso-Almond Butter and Crispy Shallots do exactly that. A fresh, plant-based twist on the classic green bean side, this recipe delivers the kind of bold, savory flavor that earns a permanent spot in your year-round rotation. It’s simple enough for a weeknight dinner yet elegant enough to shine on your Thanksgiving table.

Instead of relying on heavy cream or fried onions, this dish leans into umami and texture. The green beans are lightly charred to bring out their natural sweetness and smoky depth, then tossed in a silky miso-almond butter sauce that’s both nutty and tangy. A splash of lemon juice and maple syrup adds balance, creating a sauce that clings beautifully to the beans without weighing them down. The final touch — golden, crispy shallots and toasted almonds — brings crunch and aromatic richness, making every bite irresistible.

What makes this recipe especially versatile is how well it adapts to any season. In the summer, you can grill the green beans for an outdoor-friendly side; in the cooler months, a stovetop char or oven roast gives them a warm, caramelized edge. No matter the occasion, the miso-almond butter sauce transforms simple ingredients into something restaurant-worthy.

For a vegan Thanksgiving feast, this dish is the perfect complement to classics like mashed potatoes, roasted root vegetables, or stuffing. It adds freshness and brightness to the table while staying deeply satisfying. Serve it warm or at room temperature — either way, it’s a showstopper that proves plant-based cooking can be luxurious, flavorful, and festive all at once.

Charred Green Beans with Miso-Almond Butter and Crispy Shallots

🌿 Serves 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

This dish takes the classic Thanksgiving green bean side and gives it a savory, umami-forward twist. Lightly charred green beans are tossed in a silky miso-almond butter sauce with bright citrus notes, then topped with crispy shallots and toasted almonds. It’s creamy, nutty, tangy, and addictive — a vibrant vegan alternative to the traditional casserole.

Ingredients

For the Green Beans

• 1½ pounds fresh green beans, trimmed

• 2 tablespoons olive oil

• Salt and black pepper, to taste

For the Miso-Almond Butter Sauce

• 3 tablespoons almond butter (smooth, unsweetened)

• 1 tablespoon white miso paste

• 1 tablespoon rice vinegar

• 2 teaspoons maple syrup

• 1 teaspoon soy sauce (or tamari for gluten-free)

• 1 teaspoon toasted sesame oil

• Juice of ½ a lemon

• 2–3 tablespoons warm water (to thin as needed)

For the Topping

• 2 large shallots, thinly sliced

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• ¼ cup olive oil (for frying)

• 2 tablespoons sliced almonds, toasted

• Lemon zest and chili flakes, for garnish (optional)

Instructions

1. Make the crispy shallots:
   Toss shallots with flour until lightly coated. Heat olive oil in a small pan over medium heat. Fry shallots until golden and crisp, about 3–4 minutes. Drain on paper towels and season lightly with salt.

2. Blanch The Green Beans

   • Prepare an ice bath:
     Fill a large bowl with cold water and several handfuls of ice. Set aside — you’ll use this to stop the cooking process and lock in the beans’ bright green color.

   • Boil water:
     Bring a large pot of water to a rolling boil. Use about 4 quarts (16 cups) of water for 1½ pounds of green beans so they cook evenly. Add 1 tablespoon of kosher salt to season the beans as they cook.

   • Blanch the beans:
     Add the trimmed green beans to the boiling water and cook for 2 to 3 minutes, depending on their size and thickness. The beans should turn a vibrant green and become just tender but still crisp.

   • Shock in ice water:
     Immediately transfer the green beans to the prepared ice bath using a slotted spoon or tongs. Let them sit for 2–3 minutes to stop the cooking process completely.

   • Drain and dry:
     Drain the beans well and spread them out on a clean kitchen towel or paper towels to dry thoroughly before using them in your recipe.

     Chef’s Tip: You can blanch the green beans up to a day in advance — just refrigerate them in an airtight container or resealable bag lined with a paper towel until ready to sauté, roast, or toss with your sauce.

3. Char the green beans:
   Heat 2 tablespoons olive oil in a large skillet or grill pan over medium-high heat. Add green beans and cook, tossing occasionally, until tender-crisp and lightly charred, 6–8 minutes. Season with salt and pepper.

4. Prepare the sauce:
   In a small bowl, whisk together almond butter, miso, rice vinegar, maple syrup, soy sauce, sesame oil, lemon juice, and warm water until smooth and pourable.

5. Assemble:
   Toss warm green beans in the miso-almond butter sauce until coated. Transfer to a serving platter and top with crispy shallots, toasted almonds, and a sprinkle of lemon zest or chili flakes if desired.

Conclusion

This Charred Green Beans with Miso-Almond Butter and Crispy Shallots recipe brings bright, bold flavors to the vegan Thanksgiving table. The umami depth from the miso and nutty almond butter beautifully complement the crisp-tender green beans, while the crunchy shallots add texture and sophistication. It’s a plant-based side that feels indulgent and pairs perfectly with roasted vegetables, vegan stuffing, or mashed potatoes.