Green beans with Pecan Honey Mustard Dressing is a fantastic side dish with simple preparation and big flavor. It is a great addition to your holiday gathering plan for Thanksgiving, Christmas, Easter or any dinner get-together with you family and friends.
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Hello my friends. Today we are giving flavor to steamed green beans with the delicious Pecan Honey Mustard Dressing. The green beans are steamed to perfection being tender inside and crisp and crunchy on the outside. For a nuttier flavor, I also added chopped roasted pecans on top and a bit of acidity with quick pickled shallots. This traditional Thanksgiving side dish is upgraded with this flavorful Pecan Honey Mustard Dressing.
This Pecan Honey Mustard Dressing is very versatile and can be used as a dressing for steamed or grilled vegetables, and a a salad dressing, a marinate, or a glaze. The perfect dressing for salmon, chicken, turkey or pork.
For this recipe, I use Pecan Honey Mustard, which you can buy in our online store. It has a wonderful rich pecan flavor combined with a sweet and tangy honey mustard. I know, anything with honey mustard will be absolutely delicious, even by itself. But this one is over the top special. The original green beans recipe I was going to use asked for plain honey mustard. But we already had a jar of Pecan Honey Mustard in the fridge because we love dipping pretzels in this mustard for a tasty snack. Both gluten-free and fat-free, this mustard is the perfect complement for cheeses, like an incredible baked brie. You can also use it to glaze meats and vegetables, as a sauce for pork tenderloin or roast turkey, and drizzle it on squash, carrots, sweet potatoes, and other vegetables.
Last week, I released another Thanksgiving side dish and everyone is loving all the delicious flavors in the Shiitake Cremini White Mushroom Stuffing Recipe. So, check it out!! And of course if you are looking for a main course for your special holiday dinner, check out either Roasted Turkey Breast with Chili-Herbs Brown Butter | Thanksgiving Dinner for Two or Roast Leg of Lamb with Herbs, Honey & Mustard.
For this post, I forgot to photograph the Pecan Honey Mustard Dressing by itself. But that’s okay. You wouldn’t eat it by itself anyway. It always looks good on green beans right? Have a lovely Thanksgiving week!
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Carlos
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Green Beans with Pecan Honey Mustard Dressing
- Total Time: 40 minutes
- Yield: 8 serving 1x
Description
Pecan Honey Mustard Dressing is very versatile and can be used as a marinade, salad dressing, or glaze for grilled veggies. This recipe is straightforward, quick to prepare, and you only need three ingredients. This time we will be using this dressing in a traditional Thanksgiving dinner side dish of steamed green beans, and topping with chopped pecans and quick pickled shallots. These green beans have been steamed for 6 or 8 minutes for a perfect tender texture with still a bit of crispy and crunchy.
Ingredients
- ½ cup pecans
- 1 ½ pounds green beans, trimmed
- ¼ cup olive oil. I used Eleon Greek Extra Virgin Olive Oil Click to buy in our online shop
- 3 teaSpoons Pecan Honey Mustard Click to buy in our online shop
- 2 teaSpoons red wine vinegar
- kosher salt and black pepper
Instructions
- Heat oven to 375° F.
- Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant - about 6 to 8 minutes. Let cool, then roughly chop.
- Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the green beans until tender - about 6 to 8 minutes. Let cool.
- Whisk together the oil, Pecan Honey Mustard and season with ½ teaSpoon each of salt and pepper.
- Toss the beans with the dressing and sprinkle on the toasted pecans.
- Refrigerate for up to 8 hours.
- Just before serving, toss with the vinegar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side dishes, dinner, lunch, holidays
- Cuisine: American
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Carol
So do you serve this after refrigerating and at room temperature?
Geoffrey Swetz
So so sorry for the late reply Carol. Catching up on a number of comments. Yes, you can refrigerate the dressing and serve again after it comes to room temperature - or at least thaws out for 10-15 minutes.