This sautéed green beans recipe is a delicious, quick and easy vegetarian side dish! Lemon juice, garlic and fresh thyme fill it with a bright, spicy flavor.
If you need a last-minute side dish for the holidays, this sautéed green beans recipe is perfect. It takes less than 10 ingredients and cooks in less than 10 minutes (bonus: no oven needed!), so you can whip it up just before eating. But don’t let the simplicity fool you. This sautéed green beans recipe may be easy to make, but it’s still bursting with flavor. I saute fresh green beans until crisp and vibrant green. Then I toss them with a zesty lemon Dijon dressing. It gives the beans a bright, garlicky bite, making them so tasty you’ll want to eat them right out of the serving bowl.
Sautéed Green Beans Recipe Ingredients
Here’s what you’ll need to make this easy sautéed green beans recipe:
- Green beans, naturally! Choose fresh, not frozen green beans here. Their hearty, satisfying texture really elevates this easy recipe. I like to use haricots verts, although any type of green beans will work well.
- Extra virgin olive oil – For cooking the green beans.
- Water – It creates steam in the frying pan, which makes the beans completely soft.
- Fresh lemon juice – For brightness.
- Garlic – It gives the green beans a sharp, savory bite.
- Dijon mustard – For peppery tang.
- Fresh thyme leaves – They add an earthy, lemony flavor.
- And salt and pepper – To make all the flavors pop!
Find the full recipe with measurements below.
To make this sautéed green beans recipe, start by preparing the dressing in the bottom of a big bowl. Whisk the lemon juice, garlic, mustard, salt, pepper and thyme leaves until smooth and set aside.
Then cook the green beans. To cook the green beans fully cooked without blanching them, I toss them in a casserole dish with some olive oil large frying pan on medium heat. Then, I put a splash of water in the pan and put the lid on. The water creates steam, which cooks the green beans all the way through. Without it, they would brown on the outside without getting soft in the middle.
When the beans are bright green and soft, add them to the bowl with the dressing and mix. Season to taste and place on a serving platter. Enjoying!
Sautéed Green Beans Recipe Variations
I love these sautéed green beans with garlic, Dijon and lemon, but that’s not the only way to spice them up! If desired, use a different dressing, sauce or seasoning. Here are a few ideas to get you started:
The baked green beans would also be delicious with my creamy dill sauce, romesco sauce or Greek salad dressing.
Let me know what variations you try!
Sautéed Green Beans Serving Suggestions
This sautéed green beans recipe is a versatile side dish. I love it with comforting fall and winter recipes like my butternut squash risotto, stuffed scallops, eggplant rollatini, and cauliflower pasta, though it also pairs well with a simple protein.
It’s also a great addition to a holiday meal. Serve it alongside classic side dishes like stuffing, mashed potatoes, cranberry sauce, and gravy. If you’re looking for more holiday recipe ideas, check out this post!
This recipe is best the day it is made. Start by pruning the green beans up to 2 days in advance. You can also make the dressing in advance. It will keep for up to 2 days in a small jar or airtight container in the refrigerator.
More favorite vegetarian side dishes
If you like this sautéed green beans recipe, try one of these plant-based side dishes:
Sautéed Green Beans
This sautéed green beans recipe is a delicious, easy side dish! A quick lemon dressing fills the beans with bright flavor.
- 1 tablespoon fresh lemon juice
- 1 clove of garlic, grated
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 2 teaspoons extra virgin olive oil
- 12 U.S fresh green beans, trimmed
- 3 tablespoons water
- Freshly ground black pepper
In a large bowl, whisk together the lemon juice, garlic, mustard, salt and different types of pepper. Stir in the thyme leaves.
Heat the olive oil in a large skillet over medium heat. Add the green beans and toss to coat. Add the water, cover and cook for 5 minutes, or until the beans are tender but still have a little bite to them. Transfer to the bowl with the lemon mixture and toss. Season to taste and transfer to a serving bowl, leaving any excess water behind.