For enhanced flavor, toast the walnuts in a dry skillet or in the oven before chopping. Use high-quality extra virgin olive oil to enhance the overall flavor of the dish. Adjust the amount of lemon juice and thyme to your personal preference. This dish is best served immediately, but can be prepared ahead of time and reheated gently.
Lemony Green Beans with Walnuts and Thyme
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS82
Elevate simple green beans to a vibrant side dish with a bright lemony dressing, toasted walnuts, and fragrant thyme. A delightful accompaniment to grilled fish, roasted chicken, or enjoyed as a light vegetarian offering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber6 g
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Protein4 g
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Saturated Fat1 g
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Sodium8 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for approximately 2 minutes, until they are bright green and crisp-tender. (2 minutes)
02
StepShock and Drain: Immediately drain the green beans and plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color. Once cooled, drain thoroughly and set aside. (3 minutes)
03
StepToast the Walnuts: In a large skillet, heat the olive oil over medium heat. Add the chopped walnuts and toast for 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. (3 minutes)
04
StepCombine and Sauté: Add the drained green beans, lemon zest, lemon juice, and fresh thyme leaves to the skillet with the toasted walnuts. Toss to combine. (1 minute)
05
StepCook and Reduce: Continue to cook, stirring occasionally, for about 3 minutes, or until most of the lemon juice has evaporated and the green beans are heated through. (3 minutes)
06
StepSeason and Serve: Season the green beans with sea salt and freshly cracked black pepper to taste. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Elyssa Schumm
May 3, 2025Next time, I'll try adding a splash of balsamic vinegar for a bit of tang.
Reid Lowe
Jan 30, 2025I didn't have walnuts, so I used pecans. It was still great!
Wilfredo Hoeger
Jan 17, 2025My family loved this! Even my kids, who usually don't eat green beans, enjoyed them.
Donald Moore
Dec 22, 2024This recipe was so easy and the green beans turned out perfectly!
Candice Ruecker
Nov 10, 2024The lemon zest really brightens up the dish. I'll definitely make this again.
Cedrick Powlowski
Oct 22, 2024I added a clove of minced garlic to the skillet with the walnuts – delicious!