Sautéed Green Beans with Spice-Glazed Pecans

Course Vegetables
Keyword green beans, holidays, pecans, Thanksgiving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Author Andrea Meyers



  • 2 tablespoons light brown sugar
  • 1 tablespoon water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 3/4 cup coarsely chopped pecans
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon kosher salt


  • 2 pounds whole green beans trimmed
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350°F/175°C.


  • Bring the brown sugar, water, cumin, and red pepper to a boil in a small saucepan over medium heat, stirring constantly until the sugar dissolves. Remove the pan from the heat, and stir in the pecans, rosemary, and salt. Spread the pecan mixture in an even layer on the prepared pan. Bake in the preheated oven until lightly browned, about 12 minutes. Cool in pan, and break into small pieces if necessary.


  • Place the green beans in a large saucepan of boiling water and cook for just 4 minutes, until the beans turn bright. Drain and plunge green beans into ice water and drain.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the beans, and sauté 5 minutes or until thoroughly heated. Season with the salt and black pepper. Place the beans on a serving platter, and sprinkle with the pecan mixture. Serve immediately.


  • small saucepan
  • baking sheet lined with parchment
  • large pot with lid
  • large nonstick skillet
Recipe Notes
Make Ahead - Prepare the pecans up to three days ahead and store in a sealed plastic container or bag.
When I make the pecans in the amounts listed above, I cook them in my counter top toaster oven rather than turn on the big oven. Cooking time can be reduced to about 8 minutes or less depending on your oven. Watch carefully so they don't burn.