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Skillet Roasted Green Beans & Walnuts

This Thanksgiving, skip the green bean casserole with its congealing soup and try this skillet-roasted green beans and walnuts dish instead. Lemon juice, zest and a little honey help give these beans their flavor without the fat, while walnuts add the crunch you crave.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
60 calories per serving


> 1 lb green beans, fresh or frozen
> 1 tsp canola oil
> salt to taste
> 2 Tbsp lemon juice
> 1/4 tsp lemon zest
> 1 tsp honey
> 3 garlic cloves, crushed
> 2 tbsp coarsely chopped walnuts toasted*
> pepper to taste


Wash and trim beans if using fresh, thaw beans if using frozen. In a large skillet, heat oil over medium heat. Add green beans; stir and cook about 7 minutes or until crisp tender and beginning to brown. Season with salt and pepper. Combine lemon juice, zest, honey and garlic; add to beans and toss to coat evenly. Top beans with toasted walnuts.
*To toast walnuts, heat a non-stick skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned and fragrant.

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