Name: Lemony Broccolini and Green Beans with Almonds Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lemon, strips of peel removed and cut in half; 2 cloves garlic, smashed and peeled; 1 bunch broccolini, tough ends removed (scant ½ lb); ¾ lb green beans, tough stem ends removed; 2 tablespoons dried currants; ¼ cup olive oil; ¼ cup sliced almonds, toasted; ¼ cup water; 2-3 teaspoons lemon juice; sea salt and ground black pepper, to taste

Bright, fresh, and just a little nutty — I love how this Lemony Broccolini and Green Beans with Almonds Recipe combines crisp-tender veggies with zesty lemon and crunchy almonds. It's a perfect side that feels both elegant and easy, every time.

A white plate holds a fresh vegetable dish with two main layers: the bottom layer is bright green steamed broccolini with slender stalks and small florets, and the top layer consists of vibrant green steamed green beans, both arranged naturally with some overlapping. Scattered on top are thin, light brown toasted almond slices, small dark dried berries, and a few curled strips of yellow citrus peel adding a splash of color and texture. The plate is placed on a white marbled surface, with a silver fork and spoon resting on the right side of the plate. The overall look is fresh, colorful, and textured. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemony Broccolini and Green Beans with Almonds Recipe
Top Tip
How to Serve Lemony Broccolini and Green Beans with Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Broccolini and Green Beans with Almonds Recipe

Why You'll Love This Recipe

Honestly, this recipe has quickly become a staple in my kitchen because it manages to be both simple and full of personality. When you want a veggie dish with attitude, this hits all the right notes without fuss.

Flavor Balance: The tartness from lemon and sweetness from currants creates an irresistible combo that livens up the broccolini and green beans.
Textural Delight: Toasted almonds add crunch, contrasting beautifully with the crisp-tender veggies for a satisfying bite every time.
Quick & Easy: You’ll have this on the table in about 20 minutes, which makes it perfect for weeknights or last-minute gatherings.
Versatility: It pairs effortlessly with everything from grilled chicken to roasted salmon, and it’s equally good served warm or at room temperature.

Ingredients & Why They Work

The ingredients in this Lemony Broccolini and Green Beans with Almonds Recipe are straightforward but thoughtfully chosen to complement one another. Here’s a quick look at why each plays a key role and some tips for picking the best versions.

Flat lay of fresh broccolini with tough ends removed, a neat bundle of green beans trimmed of stems, a small pile of dried currants, two halves of a bright yellow lemon with peel strips, two whole garlic cloves with skins on, a small white bowl of golden olive oil, a small white bowl of sliced toasted almonds, a small white bowl of clear water, a small white bowl containing fresh lemon juice, a pinch of coarse sea salt and ground black pepper arranged artistically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried currants: These tiny sweet jewels soak up moisture to plump and add a lovely fruity contrast; look for unsweetened ones for balanced flavor.
Olive oil: Use extra virgin for the best fruity aroma that enhances the lemon and garlic infusion.
Lemon peel: Make sure to remove only the yellow part to avoid bitterness; it perfumes the oil beautifully.
Garlic cloves: Smash, don’t chop, to infuse flavor without overpowering the dish.
Broccolini: Choose fresh bunches with firm, bright green stems for a tender-crisp texture.
Green beans: Look for straight, firm pods without blemishes; they snap easily when fresh.
Sea salt & black pepper: To season and bring out all the flavors.
Water: Helps steam the veggies to that perfect crisp-tender stage without adding heaviness.
Lemon juice: Brightens and balances the sweetness of currants and richness of almonds.
Sliced almonds: Toasted just right for crunch and a nutty finish that makes this dish shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Lemony Broccolini and Green Beans with Almonds Recipe is how easy it is to tweak to suit your mood or pantry. I usually switch up the berries or nuts depending on what I have on hand, and it’s always a hit.

Variation: Sometimes, I swap the currants for golden raisins or dried cranberries for that pop of sweetness—they all bring a different but delicious twist.
Dietary Tip: It’s naturally gluten-free and vegan, so it fits most dietary needs with no effort.
Seasonal Change: When broccolini isn’t available, baby broccoli or tender asparagus work beautifully, keeping the lemony freshness alive.

Step-by-Step: How I Make Lemony Broccolini and Green Beans with Almonds Recipe

A close-up photo shows a stainless steel pan filled with bright green broccolini and green beans, glistening as they cook. Above the pan, a woman's hand is holding a white speckled bowl, pouring small dark red lentils into the pan. Inside the pan, a black spoon with a smooth handle is resting among the vegetables. The scene is set on a white marbled surface, making the colors of the vegetables and lentils stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Currants and Prepare Your Flavored Oil

Start by tossing the dried currants into a small bowl and covering them with boiling water. This is a neat little trick I learned to plump them up so they’re juicy and pleasantly soft, never chewy. Set them aside to soak while you move on to the olive oil. Warm the olive oil in a skillet over medium heat with the lemon peel strips and smashed garlic cloves. You want the oil to be fragrant—infused with lemon and garlic notes—but be careful not to let the garlic brown; it tastes bitter when overcooked. After about a minute or two, fish out the lemon peel and garlic to reserve for garnish or discard.

Step 2: Cook the Broccolini and Green Beans Just Right

Return your skillet with the infused oil to medium heat, then add the broccolini and green beans all together. A quick stir to coat them in the fragrant oil, then season with salt and pepper. Watch as their color begins to brighten—this means they’re heading toward that perfect low-crispness. At that point, pour in the water (it will sizzle) and cover with a lid. Steaming the veggies like this locks in color and flavor while getting them tender but still with a snap, which is exactly what you want. This should take about 7 to 10 minutes.

Step 3: Finish with Lemon Juice, Currants & Toasted Almonds

Once the veggies are tender-crisp, remove the lid and let any remaining water evaporate. Stir in 2 to 3 teaspoons of fresh lemon juice for a zingy finish, then toss in the currants you soaked earlier to add bursts of sweetness and chew. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference. Transfer everything to a serving platter and sprinkle with those toasty almond slices. If you kept your lemon peels, they add a pretty, aromatic garnish.

Top Tip

After making this dish several times, I’ve picked up a few handy tricks that make a world of difference and help you avoid common pitfalls.

Oil Infusion Timing: Don’t overdo the lemon peel and garlic in the oil—they just need a quick sizzle to release flavor without turning bitter.
Don’t Oversteaм: Keep an eye when covering the veggies; you want them crisp-tender, not mushy, so test them around the 7-minute mark.
Toast Almonds Fresh: Toast the sliced almonds just before serving—this brings out their aroma and crunch much better than pre-toasted nuts.
Season Last: After adding lemon juice and currants, check seasoning last because the acidity can change how salt and pepper taste.

How to Serve Lemony Broccolini and Green Beans with Almonds Recipe

Lemony Broccolini and Green Beans - Serving Suggestion

Garnishes

I like to keep garnishes simple but bright—the reserved lemon peel strips add a cheerful pop and hint of citrus aroma. Sometimes, a sprinkle of freshly chopped parsley or a light dusting of lemon zest amps up the freshness. These small touches make it feel more special without extra effort.

Side Dishes

This dish pairs beautifully with grilled or roasted meats — especially chicken or salmon — and also complements grain bowls really well if you want to keep meals veggie-forward. I’ve happily served it alongside a simple quinoa salad or creamy polenta for a cozy dinner.

Creative Ways to Present

For a holiday or dinner party, I’ve arranged the broccolini and green beans in a long, narrow dish, garnished with tart lemon curls and sprinkled almonds for an eye-catching centerpiece. You can also serve it family-style in a rustic skillet, letting guests help themselves to the fragrant veggies.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for about 2-3 days. Because the veggies are lightly cooked and dressed just before serving, the texture stays pretty good without going limp.

Freezing

I generally don’t recommend freezing this dish because the green beans and broccolini can get watery and lose their crispness, which takes away from the fresh, vibrant feel of the recipe.

Reheating

The best way to reheat leftovers is gently in a skillet over low heat, just until warmed through, to bring back some crunch and avoid sogginess. Microwaving tends to soften the almonds and veggies too much, so I steer clear.

Frequently Asked Questions:

Can I use regular broccoli instead of broccolini?

Yes! While broccolini gives a delicate, tender texture, regular broccoli works fine. Just cut into smaller, thinner pieces so they cook at the same rate as green beans for even tenderness.

How do I prevent the garlic from burning?

To avoid burning, gently simmer the garlic in olive oil over medium or medium-low heat and only for 1-2 minutes until fragrant. Removing it promptly before it darkens keeps the oil flavorful without bitterness.

Can I skip the currants or substitute with another dried fruit?

Definitely! If currants aren't your thing or hard to find, dried cranberries, golden raisins, or chopped dried apricots make lovely substitutes and add their own unique sweetness and texture.

Is this recipe suitable for meal prep?

Absolutely! It reheats well with gentle warming and keeps its texture, making this a great make-ahead side dish for lunches or dinners throughout the week.

Final Thoughts

This Lemony Broccolini and Green Beans with Almonds Recipe feels like one of those kitchen winners that surprises me every time — so fresh, so vibrant, and yet so simple. I hope you get just as much joy out of making and eating it as I do. It’s an effortless way to add brightness and crunch to your table, perfect for everyday meals or when you want to impress without stress. Go ahead, give it a try and watch it become one of your favorite vegetable side dishes, too!