Articles & Recipes

Butter Sautéed Haricots Vert With Maple Glazed Walnuts

Ashley Sperber - Wednesday, August 05, 2015
Butter Sautéed Haricots Vert With Maple Glazed Walnuts

If haricots vert are not available, then string beans can be used in place of them. I prefer haricots vert because they are smaller and more delicate, but string beans will render a similar flavor profile. Just remember to cook the string beans a little bit longer than instructed below.

In addition, honey can be interchangeable with the maple syrup. Please always use 100% maple syrup or local honey when cooking. Both forms of sweeteners are ideal health wise.

Any kind of nut can also be used!


12oz haricots vert or string beans, trimmed
1T grass fed butter
sea salt to taste
1/c raw walnuts
1T maple syrup or honey


Place butter in sauté pan over medium heat. When butter is melted, add haricots vert and toss, making sure to evenly coat them. Add about a teaspoon of sea salt, adjusting to your preference. The beans shouldn't need more than 5 minutes to cook. If you are cooking string beans, the time may need to be doubled.

While beans are sautéing, line a baking sheet with parchment paper or foil and place walnuts on top with the drizzle of maple syrup or honey. Make sure they are well coated and are laying flat for an even roast. The nuts should only need 3-5 minutes at 400 degrees. Keep a frequent eye on them so they do not burn. When they are done take them out of the oven and just move the sheet of parchment or foil to the freezer to cool down and harden for about 2-3 minutes.

Place the haricots vert in a serving dish and top with chopped walnuts that have been cooled.

Back to List