Riley loves fruits and vegetables. If you’re wondering “who is Riley?” the answer to your question is, my unborn very picky child. I am currently eight months pregnant and have plenty of vegetable cravings. Especially this delicious honey lemon green beans recipe I created on Valentine’s Day. I made a surf n’ turf type Valentine’s Day meal that called for a vegetable side dish of some sort. I bought green beans at the store earlier that day so I decided to “wing it” and throw some flavors together that complimented the dish. It was delicious and I’ve made this recipe multiple times since then simply because of how much I loved it.
My favorite part of this recipe, outside of the taste, is how guilt free you feel eating it. I mean, who doesn’t love a delicious recipe that is actually good for you? I don’t know about you guys, but being pregnant, I will always celebrate indulging in guilt free foods. Lately, I really enjoy this dish as a mid-day snack. A guilt free, delicious, mid-day snack. This recipe even works as a side dish for those of you who like to meal prep healthy meals throughout the week.
The most important thing to remember is to be as creative as you want. I use onions and mushrooms because these are two of my favorite vegetables. However, you can use whatever vegetable combinations you like best for this recipe. Share your comments and pictures of your yummy honey lemon green beans below!
- 6-8 oz. Green Beans *pre-washed/cut bag
- 1/4 cup Yellow Onions *optional
- 1/4 cup Mushrooms *optional
- 1 Tbsp Olive Oil
- 1/2 Tbsp Honey
- 1/2 Tbsp Lemon Juice *fresh lemon
- 1 tsp Worchestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Sea Salt *to taste
- Course Black Pepper *to taste
Take your green beans and cut off the ends (if you like the ends you can keep them on)
Cut your onion into 1 inch pieces, slice your mushrooms into desired size, and set both veggies to the side.
Heat your olive oil over med high heat until hot. The add your green beans to the oil and mix for 3-5 minutes.
Add your chopped onions and mushrooms to the pan and stir for an additional minute.
Pour your seasoings (garlic powder, onion powder, sea salt, course black pepper, and worchestershire sauce) to the pan. Mix seasoings into the green beans well for about 2-3 minutes.
Lastly, add your honey and lemon juice to the green beans mixing constantly to avoid the honey from burning. I usually sautee for another minute or less since I like my green beans on the crisp side. However, if you like softer green beans cook for another 3-5 minutes.
Pour your green beans and veggies on a plate and enjoy as a delicious mid-day snack or as a side dish for lunch or dinnner!