Bring on the lighter holiday fare! On Sunday, I shared a recipe for fresh and easy honey ginger glazed carrots. They’re a super easy side dish for the holidays…or any time of the year really! Today, I have another option to accompany them: Green Beans with Bell Pepper and Almonds.
When you look at the ingredient list for this recipe you might think: for the holidays? But…these green beans have teriyaki sauce involved…that’s not for Thanksgiving or Christmas! Well, I’m here to tell you that this side dish definitely has a place at my holiday table. Especially as a vegetarian – I want as many fresh and flavorful vegetable options as possible on my plate! As much as everyone loves the classics: a traditional green bean casserole can be oh so heavy and loaded with sodium. Hey – there’s nothing wrong with splurging on it during the holidays if it’s your thing! It’s a personal preference, but I like my green beans to still have crunch and brightness (and squeak!). So, my journey to a new, lighter side dish began.
Now, there is always the option to create a more traditional green beans amandine with butter and almonds for your holiday table, but I decided to just go for it and play around with some different flavors. Mixing up a light amount of sauce with teriyaki, honey, and a bit of butter creates a fabulous glaze to lightly coat your beans and bell pepper strips. You still get a crunch factor with the almonds added to the mix, and the multiple colors in your serving dish are so pleasant to behold! Come on…tell me you don’t want to dig in to these. You know you do.
I’m not even kidding when I say I could eat an entire platter filled with these green beans. However, if you happen to have any leftovers, they make for a fantastic lunch the following day. Place them on a bed of rice and you’re good to go!
Are you more traditional when it comes to holiday meals, or do you like to switch it up with different flavors and dishes?
- 1 pound fresh green beans
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon butter, softened
- 1 teaspoon olive oil
- 1 red bell pepper (or a variety of colors: red, orange, yellow), about 1 cup
- ½ cup thin sliced onion wedges
- ¼ cup sliced roasted almonds
- In a small bowl, stir together the teriyaki sauce, honey, and butter. Set aside.
- Bring a large pot of water to a boil. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into a large bowl with ice cubes and cold water. Drain again and set aside.
- In a skillet, heat the olive oil over medium heat. Add the bell pepper and onion strips and saute for 2-3 minutes. Add the green beans, almonds, and the teriyaki and honey mixture and toss gently until coated and the beans are warmed through (about 1-2 minutes).
- Place in a serving dish and garnish with additional almonds, if desired. Enjoy!