Photo of Green beans with caramelized shallots and gremolata by WW

Green beans with caramelized shallots and gremolata

Total Time
30 min
20 min
10 min
We sautéed the green beans and shallots and then topped them with fresh parsley, lemon zest and minced garlic for a fabulous addition to your holiday meal or a special weeknight dinner. You can steam the green beans 1 day ahead and store them in a zip-top bag in the refrigerator. Steaming green beans instead of boiling them helps to prevent them from overcooking and preserves their vibrant green color. When selecting green beans at the grocery store or farmer's market, look for green beans that have a vibrant green coloring without any yellow or brown hues.


Uncooked green snap beans

1½ pound(s), fresh, trimmed

Olive oil

2 tsp


6 medium, peeled and thinly sliced (about 1 cup)

Fresh parsley

2 Tbsp, fresh, chopped

Lemon zest

2½ tsp

Jarred minced garlic

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


  1. Heat a large pot of water to a simmer. Place green beans in a steamer and steam over simmering water until tender, about 5 minutes. Run steamed green beans under cold running water for 30 seconds to stop cooking; set aside.
  2. Heat oil in a large nonstick skillet. Add shallots and cook, stirring often (and adding a little water to prevent sticking if necessary), until golden and tender, about 5 minutes.
  3. Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl.
  4. Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat.
  5. Place green beans in a serving bowl or platter and sprinkle with gremolata. Yields about 3/4 cup of green beans and 1 teaspoon of gremolata per serving.