Honey-Mustard Green Beans with Pecans

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When the weather is warm, Travis and I try to use our grill as much as possible. We don’t have air conditioning in our apartment, so if the temperature goes above 80 degrees, the thought of turning on the oven or stove sounds dreadful. (Although, admittedly we live by the ocean so it’s rare that it ever gets too hot around here).

If Travis is grilling outside, I typically make a quick side-dish indoors and I am always pleased if it requires less than 10 minutes of oven or stovetop time.

I’d put these Honey Mustard Green Beans with Pecans in the arena of perfect BBQ side-dishes: easy, healthy, and quick.

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and I’ll bet you have them in your pantry as well. These green beans are ultra-easy to make, even the most novice of cooks should be just fine (just don’t burn the pecans!)

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

Try these Honey-Mustard Green Beans alongside a burger, grilled chicken or fish – they really go with anything!


Honey-Mustard Green Beans with Pecans Recipe
Prep time
Cook time
Total time
Serves: 2-3
  • ¼ cup pecans
  • ¾ pounds green beans, trimmed
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • kosher salt and black pepper
  • 1 teaspoon red wine vinegar
  1. Heat oven to 375° F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then chop.
  2. Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
Recipe adapted from Real Simple Magazine

Honey-Mustard Green Beans with Pecans ll 10 minutes, Vegan, Gluten-Free ll www.littlechefbigappetite.com


  • Michaell @ Foodscape
    June 11, 2015 - 11:52 pm | Permalink

    Wowza! Under 10 minutes, mustard, and green beans!? Truly an inspired recipe and made for me and my fam. Next time we grill out I’ll impress our friends with this dish! Great recipe. 🙂

    • Rachel (littlechefbigappetite)
      June 15, 2015 - 8:55 am | Permalink

      Great! I hope you enjoy it!

  • June 12, 2015 - 7:51 am | Permalink

    Oh, this sounds interesting! I’m a big fan of both pecans and green beans but never thought of combining them. I’ll have to try this!

    • Rachel (littlechefbigappetite)
      June 15, 2015 - 8:54 am | Permalink

      It’s a great combo! I hope you enjoy, Trisha!

  • June 22, 2015 - 11:47 am | Permalink

    Ooo I must try this! I usually make green beans with salmon, but it’s getting a little boring. I think this dressing and some pecans would dress it up perfect. I feel ya on the AC too–there is no way I’m turning on the oven when it gets hot out!

    • Rachel (littlechefbigappetite)
      June 22, 2015 - 1:57 pm | Permalink

      I know what you mean about changing things up. Sometimes when I find a recipe I like, I make it again and again until I am sick of it!

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