Ridiculously easy, big on flavor. The perfect addition to your Thanksgiving spread. And the best part? It’s just as good at room temp, so you don’t have to stress about timing!
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15 minute tangy mustard green beans
serves 4 | 15 minutes
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For the green beans:
1 lb green beans
3 tbsp butter
1/4 cup dijon mustard
1/2 lemon
1 tsp white wine vinegar
For the lemon breadcrumbs :
1 tbsp neutral oil
1/2 cup panko
1/2 tsp salt
1/4 tsp onion powder
1/2 tsp pepper
zest of 1/2 lemon
⏰ make ahead: honestly this one is so quick no need, but you can make the bread crumbs in advance. It’s also a great one you don’t need to worry about being super hot as it’s great at room temp!
📦 storing: keep the beans and breadcrumbs in separate airtight containers in the fridge for up to 4 days.
🔄leftovers: pop in the microwave or on a frying pan with a splash of oil.
🌾make it GF: ✅ use GF breadcrumbs
🧀make it DF: use DF butter
Pre-recipe prep:
✅ wash and trim ends off green beans
make your panko
bring a large pot of water to a boil with a hefty amount of salt.
heat 1 tbsp neutral oil in a small pan over medium heat. Add 1/2 cup panko, 1/2 tsp salt, 1/4 tsp onion powder and 1/2 tsp pepper. Stir frequently and cook until golden. Remove from heat and stir in zest of 1/2 lemon. Set aside.
make your beans + sauce
once water is boiling, drop beans in and cook for 3-5 minutes until softened but still with a bit of crunch left. Drain.
return pot back to stove over low heat. Melt 3 tbsp butter, then whisk in 1/4 cup dijon mustard, juice of 1/2 lemon, and 1 tsp white wine vinegar. Once combined, toss in green beans and coat.
plate immediately, topped with your panko.
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