Spicy Garlic Green Beans

I am straight up obsessed with Spicy Garlic Green Beans. They are the PERFECT side dish for the big day coming up!

There’s no denying it – I’m hooked. I know I say I’m obsessed with just about everything I make (I mean can you blame me?) but these green beans really stand out. They are doused with garlic, lemon zest, shallots and a decent amount of spice. And they are so good it’s basically like eating candy. Or french fries. That’s basically how I eat them. One by one, until all of a sudden the entire plate of Spicy Garlic Green Beans disappears.

Just as good as the decadent stuff, but not nearly as bad for you!

And these will win over any picky vegetable eater for SURE! Not to mention, the little extra spicy garlic infused olive oil makes for an excellent bread dip. Throw them on your ever growing Thanksgiving menu and you can thank me later.

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Spicy Garlic Green Beans

Yield: Serves 4-6

Spicy Garlic Green Beans


  • 1 pound haricot verts or green beans, ends trimmed
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 shallot, thinly sliced
  • 1-2 teaspoons red pepper flakes (depending on how spicy you like them)
  • flaky salt and lemon zest to garnish


  1. Bring a large pot of water to a boil.
  2. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
  3. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
  4. Season with salt and the lemon zest and serve immediately.

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  1. Made these yesterday to serve as a side with Julia Child classic roast chicken. So, so good! I had some mushrooms in the frig that needed to be used so I sauteed them with the garlic and shallot in oil and spices. This is the only way I will combined green beans and mushrooms ever again. And I agree that these green beans are addictive. Thanks so much for the recipe!

  2. You had me at spicy! I just started my food blog and my goal when looking for new recipes just to cook for my family is food blogs. I will have to try your recipe and I love spicy food so I know I will love it!


  3. Hi Gaby,

    I’m thinking of adding these to my thanksgiving menu. Do you think the green beans could be blanched the night before or morning of thanksgiving to cut down on Kitchen madness immediately before the feast?

  4. Thanks for the idea. I had no shallots so used onions, no garlic so used a mild green chilli, no red pepper flakes so used smoked paprika. Really not the same recipe at all I suppose but bloody delicious nonetheless. Ate with a fresh tiger roll for lunch and transported to the Mediterranean. Yum!

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