These Honey Mustard Green Beans with Pecans pair well with everything, and they’re perfect for a weeknight because they come together in under 15 minutes!
{Vegan, Gluten-Free, Dairy-Free}
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 our entrée outside, I’m typically in charge of making a quick side dish indoors. Since grilling generally doesn’t take much time, I like finding side dishes that you can make in under 15 minutes, and this Honey Mustard Green Beans with Pecans is one of those dishes!
This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and chances are you have everything 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!)
Try these Honey Mustard Green Beans with Pecans alongside a burger, grilled chicken or fish – they really go with anything.
These Honey Mustard Green Beans with Pecans pair well with everything, and they're perfect for a weeknight because they come together in under 15 minutes!
- 1/4 cup pecans halves or chopped pecans
- 3/4 pounds green beans, washed and ends trimmed
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon honey* or maple syrup
- 1/2 teaspoon Dijon mustard
- kosher salt and black pepper
- 1 teaspoon red wine vinegar
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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 if using pecan halves, chop coarsely.
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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
*Use maple syrup if vegan.
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Michaell @ Foodscape
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)
Great! I hope you enjoy it!
Trisha
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)
It’s a great combo! I hope you enjoy, Trisha!
Caitlin
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)
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!