Green Beans With Honey-Mustard Glaze

Photo by Michael Paul
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  • Serves 8, with leftovers
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 99 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 2 mg
    • Protein 3 mg
    • Carbohydrate 22 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 69 mg


  1. Check 2pounds green beans, trimmed
  2. Check 3tablespoons mustard seeds
  3. Check 1/3cup honey
  4. Check 1/3cup rice vinegar


  1. Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.)
  2. Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce boils and becomes syrupy. Add the green beans and toss.
  3. To fake it...and save 15 minutes: Thaw three 9-ounce packages frozen whole green beans under warm running water. Place in a skillet with 1/2 cup bottled honey-mustard salad dressing. Over medium heat, toss until heated through, adding more dressing if necessary to lightly coat all the green beans. Total time: 5 minutes.