Charred honey citrus green beans

By Mary Berg
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  • 3 cups (500 grams) green beans, trimmed
  • 2 teaspoons (10 milliliters) olive oil
  • 2 tablespoons (30 milliliters) lemon juice
  • 2 tablespoons (30 milliliters) white wine vinegar
  • 2 teaspoons (10 milliliters) honey
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 teaspoon (3 grams) lemon zest
  • 2 tablespoons (30 grams) unsalted butter
  • Kosher salt
  • Freshly ground black pepper


  1. Heat a large non-stick skillet over medium-high heat. Toss beans with oil and add to pan. Cook until tender and a little charred, about five to seven minutes.
  2. Whisk together lemon juice, vinegar, honey, Dijon and zest in a small saucepan over medium heat. Add butter, stirring until melted. Let simmer for five minutes, then season with salt and pepper.
  3. Toss beans with sauce in a large bowl.


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