Steamed Green Beans Offer a New Twist

By Breana Killeen, EatingWell | November 29th, 2023

A fresh way to delight green-bean lovers

steamed green beans on a holiday table with cranberries and sweet potatoes

Green beans are a standard on many tables, especially during the holidays and when they’re locally fresh in the summer. This Steamed Green Beans recipe uses fresh beans (available year round at most grocery stores) and offers a healthy, delicious alternative to tired green bean casseroles.

The genius of this easy steamed green beans recipe is in the dressing, which is made with savory oil that has also been used to fry shallots and garlic.

Steamed Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots

Serves 8

Active Time: 40 minutes
Total Time: 40 minutes


  • 3 tablespoons grapeseed or avocado oil
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 small sprig fresh rosemary
  • 2 cups sliced shallots (about 2 large), separated into rings
  • 1/8 teaspoon kosher salt plus 1/2 teaspoon, divided
  • 1 1/2 pounds green beans, trimmed
  • 2 tablespoons white-wine vinegar
  • 1/4 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon ground pepper


  1. Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.
  2. Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.
  3. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.
  4. Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.
  5. Toss the green beans with the dressing. Serve topped with the shallots.

Recipe nutrition per serving: 151 Calories, Total Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 13 g, Fiber: 3 g, Protein: 3 g, Sodium: 167 mg, Potassium: 330 mg, Iron: 2 mg, Folate: 44 mcg, Calcium: 54 mg, Vitamin A: 1115 IU, Vitamin C: 15 mg.

More seasonal flare: Pumpkin Cranberry Loaf

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

©2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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