One-Pan Lemon Green Beans with Garlic

These One-Pan Lemon Green Beans are coated in warm garlic oil and dressed up with lemon juice, lemon zest, and a pinch of pepper. It’s a light, bright, and simple summer side dish made with only 5 ingredients in 15 minutes! Vegan and Gluten-Free.

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 98kcal

Author Caitlin Shoemaker

Ingredients

1 pound green beans* ends trimmed
2 tablespoons olive oil*
1 clove of garlic minced or crushed
Juice and zest of 1 lemon divided (2-3 tablespoons lemon juice)
Salt and black pepper to taste
Optional garnishes: toasted pine nuts sliced almonds, and/or dairy-free parmesan

US Customary - Metric

Instructions

Prep the Beans: Wash the green beans well and trim the ends. I like to do this by lining up a small handful on my cutting board against the flat edge of my knife; trim the edge off and repeat with the other side. You can also slice your beans in half to make shorter segments if you prefer; I like to leave mine longer. Juice and zest the lemon, and set each off to the side in separate bowls.
Aromatics: Warm the oil over medium heat in a large nonstick skillet or sauté pan with a lid. Once shimmering, add the garlic along with a pinch of black pepper (optional). Sauté for 45 to 60 seconds, until the garlic is fragrant, but before it starts to brown.
Sauté the Beans: Add the green beans to the pan and toss well, until all of the beans are coated in the infused oil. Sauté for 1 to 2 minutes.
Steam: Pour the lemon juice over the beans, quickly toss them, then cover with a lid. Steam for 5 minutes, covered, for thin green beans. If your beans are thicker I’d recommend steaming for 8 to 10 minutes, covered.
Final Sauté: Uncover the green beans and mix well. Sprinkle with a generous pinch of salt and sauté for an additional 2 to 3 minutes, or until the green beans are cooked to your liking (I like mine a little crunchy!)
Finishing Touches: Remove the pan from the heat and sprinkle with the lemon zest plus more salt and black pepper, if desired.
Serve & Store: Garnish with nuts (if desired) and serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Green Beans: I recommend using thin green beans or french green beans if you can find them. If your beans are on the thicker side you will need to steam and sauté them for a bit longer!
Pans & Oil: If you’re not using a nonstick skillet, use enough oil to lightly coat the bottom of your pan. If you are using a nonstick skillet you can reduce the oil to 1 tablespoon if desired, but I recommend keeping it at 2 for the best flavor 🙂

Nutrition