Sauteed Green Beans with Spice Glazed Pecans

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"You can make the spice glazed pecans up to 3 days ahead of them and store in an air-tight container at room temperature. This is a good side for Thanksgiving or Christmas. You can double the spice glazed pecan amounts and serve as an appetizer or snack."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (88.5 g)
  • Calories 96
  • Total Fat - 7 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 5.1 mg
  • Sodium - 101.9 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.8 g
  • Protein - 2 g
  • Calcium - 34.3 mg
  • Iron - 1 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°. Line a sheet pan or jelly roll pan with parchment paper.

Step 2

Bring the sugar, 1 tablespoon water, cumin, and red pepper to a boil in a small saucepan over medium heat, stirring constantly until the sugar dissolves. Remove the pan from the heat; stir in the pecans, rosemary, and 1/4 teaspoons salt. Spread the pecan mixture in an even layer on the prepared pan. Bake at 350° for 12 minutes or until fragrant and browned. Cool in the pan, stirring occasionally.

Step 3

Place the green beans in a large sauce pan of boiling water. (For presentation, leave them whole, but for ease of eating, I cut them into 1 inch lengths.)Cook in boiling water for 3 to 4 minutes. Drain and plunge the green beans into ice water. Drain.

Step 4

Melt the butter in a large nonstick skillet over medium-high heat. Add the beans and saute 5 minutes or until thoroughly heated. Sprinkle with remaining 1/4 teaspoon salt (may use more according to your taste) and black pepper. Toss. Place the beans on a serving platter and sprinkle with the pecans. Serve immediately.

Tips & Variations


No special items needed.

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