Prep Time
20 Mins
Cook Time
15 Mins
Makes 6 servings

Increase both the flavor and texture of your green beans by adding chopped pecans, fresh rosemary and grated lemon rind.

How to Make It

Step 1

Sprinkle green beans evenly with 1/4 tsp. salt, and place in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process, and drain.

Step 2

Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until softened. Add green beans, pecans, lemon rind, and remaining 1/4 tsp. salt, stirring until thoroughly heated. Garnish, if desired, and serve immediately.

Step 3

Mary Pappas, Richmond, Virginia

Chef's Notes

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Ratings & Reviews

jndgregory's Review

November 27, 2010
Good, but nothing special. Served with Thanksgiving dinner, which went well with the turkey and traditional fixings. But the rosemary only adds a slight flavor, I would probably add more or at least garnish with it. The pecans are a nice touch but they don't stick to the beans well. Probably won't make a again.

smach84's Review

November 20, 2012

dana99usa's Review

December 25, 2012
just ok - too much salt

rebecnoel's Review

February 23, 2010
I used almonds instead of pecans and lemon juice instead of lemon rind. Was absolutely delicious!

mandofan's Review

November 18, 2013
Excellent! Made it without the lemon rind and walnuts and still very yummy. Next time will try 1 tsp. lemon rind.


December 10, 2015
Love the Rosemary and Lemon