Sautéed Green Beans with Spice-Glazed Pecans

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Sautéed Green Beans with Spice-Glazed PecansRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

Serves 12 (serving size: 3/4 cup)


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2 tablespoons sugar
1 tablespoon water
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 cup coarsely chopped pecans
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt, divided
2 pounds green beans, trimmed
2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper


Hands-on: 18 Minutes
Total: 28 Minutes

1. Preheat oven to 350°. Line a jelly-roll pan with parchment paper.

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

3. Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge green beans into ice water; drain.

4. Melt butter in a large nonstick skillet over medium-high heat. Add beans; sauté 5 minutes or until thoroughly heated. Sprinkle remaining 1/4 teaspoon salt and black pepper over green beans; toss. Place beans on a serving platter; sprinkle with pecan mixture. Serve immediately.

Created date

September 2014

Nutritional Information

Calories 96
Fat 7 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 2 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 5 mg
Iron 1 mg
Sodium 85 mg
Calcium 34 mg