Instructions

• (Optional) Preheat oven to 375°F. Spread 16 ounces fresh green beans in a single layer on a large baking sheet and bake 15 minutes to slightly soften them. If you prefer crisper green beans, skip this step and proceed with raw green beans.
• Drain any excess moisture from the green beans and pat them dry with paper towels if needed.
• Place 4 tablespoons unsalted butter in a large skillet over medium to medium‑low heat. Stir frequently and watch closely as the butter melts and the milk solids begin to turn golden brown and smell nutty (about 5 minutes). Remove the skillet from the heat immediately when you see slight browning, as the butter will continue to brown off the heat.
• Add the green beans to the skillet along with 1 ½ tablespoons minced garlic, 1 teaspoon onion powder, 1 teaspoon seasoned salt, and 1 teaspoon Italian seasoning. Toss with tongs to coat the beans evenly.
• Return the skillet to the burner set to medium heat and cook 5 to 10 minutes, tossing frequently, until the green beans reach your desired crispness.
• Add ¼ cup slivered almonds during the last 2 minutes of cooking and toss to combine.
• Transfer the green beans to a serving dish and serve immediately.