Steamed green beans tossed with butter, lemon zest, lemon juice and toasted walnuts. This is excellent with asparagus also. Pecans can be substituted for walnuts.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.

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  • Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.

  • Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.

Nutrition Facts

202 calories; 17.2 g total fat; 19 mg cholesterol; 9 mg sodium. 13 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/08/2003
Very good flavor but be careful that you don't use lemons that are too big or it will be a little sour. Don't add the lemon juice until the very end as it turns the beans a little brownish. Read More
(58)

Most helpful critical review

Rating: 3 stars
11/29/2010
Tried these for Thanksgiving. Favorable reviews all around except use caution with the lemon. I only used 1/2 the lemon and zest for a pound of beans and it was more than enough. Also subbed pecans since that's what we used in the stuffing. Read More
(7)
119 Ratings
  • 5 star values: 58
  • 4 star values: 38
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
10/08/2003
Very good flavor but be careful that you don't use lemons that are too big or it will be a little sour. Don't add the lemon juice until the very end as it turns the beans a little brownish. Read More
(58)
Rating: 4 stars
10/08/2003
Very good flavor but be careful that you don't use lemons that are too big or it will be a little sour. Don't add the lemon juice until the very end as it turns the beans a little brownish. Read More
(58)
Rating: 4 stars
10/28/2006
This is a wonderful side dish especially with summery fare! One night I swapped the lemon and walnuts for lime and almonds another night I used lemon with pine nuts! This recipe is a great jumping off point to create your own variations! Read More
(49)
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Rating: 5 stars
08/27/2003
Very easy and delicious recipe. Looks really nice when done. Perfect for everyday or guests. Read More
(38)
Rating: 5 stars
04/11/2006
Very good. I didn't use as much lemon juice & zest and I drizzled honey over walnuts before roasting. Served with salmon. Read More
(19)
Rating: 5 stars
12/22/2005
I have used this recipe for many years except I use butter browned slivered almonds and mushrooms. Even kids will eat this with no complaint. Read More
(18)
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Rating: 4 stars
12/03/2003
Before adding Lemon Juice taste it for tartness. The juice absorbs into the bean and can easily become to strong. It may help to increase butter amount melt and add lemon before tossing together. Definitely like roasted walnuts adds great flavor. Read More
(15)
Rating: 5 stars
09/30/2003
The lemon juice/zest combo alone does something wonderful to fresh green beans...yum! Read More
(11)
Rating: 4 stars
08/27/2003
The nuts balance out the tartness or sourness of the lemon. Read More
(7)
Rating: 3 stars
08/27/2003
Easy with uncomplicated ingredients. I will make again when craving a slightly different twist yet I prefer the garlicy/almond combo better. Read More
(7)
Rating: 3 stars
11/29/2010
Tried these for Thanksgiving. Favorable reviews all around except use caution with the lemon. I only used 1/2 the lemon and zest for a pound of beans and it was more than enough. Also subbed pecans since that's what we used in the stuffing. Read More
(7)