Green beans with toasted pumpkin seeds and brown butter

By Christine Cushing
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Green beans with toasted pumpkin seeds and brown butter

The green bean is the perfect holiday side that can be customized to your heart’s content.  I love the combination of toasted seeds and the brown butter. I suggest  blanching the beans in advance and just tossing them in the brown butter before serving.



  • 2 pounds green beans (450 grams), trimmed only at stem
  • 3 tablespoons brown butter (45 millilitres)
  • Several sprigs whole rosemary
  • ½ cup toasted pumpkin seeds , toasted on baking sheet (125 millilitres)
  • Salt and freshly cracked black pepper to taste


  1. Boil beans in salted, boiling water for about two minutes or until just green and still crisp. Drain and reserve covered in fridge until your ready to serve.
  2. Before serving, in a large skillet melt butter, on medium setting, and add whole rosemary stems, until it stops foaming and smells nutty. Add cooked green beans immediately and season with cracked black pepper. Toss for several seconds just to coat well and heat beans through. Discard rosemary and transfer to serving dish and sprinkle with toasted pumpkin seeds.


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