Wow this recipe sure has a long name! I thought it was important to put all the ingredients in the name because they all play an important part in creating one tasty side dish. If you have not grilled fresh green beans before its a must! They are just amazing. This recipe turned out so good my hubby, babe and I finished off the entire thing for dinner. This makes a great solo dish but would be amazing served aside a veggie or meat dish. I think these green beans will be making onto my 2014 Thanksgiving menu. No reason to wait till Thanksgiving to make these when you can eat them now! Enjoy!
You can find the recipe for the Dijon Balsamic Sauce here.
Grilled Green Beans With Dijon Balsamic Drizzle + Toasted Pecans
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Sides + Salads
Prep time:
Cook time:
Total time:
Serves: 4
Paleo, Autoimmune Protocol (omit pecans), Vegan, Vegetarian, Pescatarian, Whole 30 and 21 Day Sugar Detox (omit honey), Gluten Free
Ingredients
- 1 lb green beans
- 1 Tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp pepper
- 1 Tbsp chopped and toasted pecans
Instructions
- Wash and trim ends of green beans.
- Toss green beans in olive oil and place in a grill basket.
- Sprinkle with salt and pepper.
- Grill for 15 min or until starting to brown.
- Toast pecans in the over for 3-5 min at 350.
- Transfer to a bowl and drizzle with Dijon Balsamic Sauce.
- Sprinkle with pecans.
Notes
Use organic whenever possible! Omit pecans to make Autoimmune Protocol compliant.