Sautéed Dijon Green Beans Fresh Out of The Oven

Looking for a delicious new way to make sauteed green beans? Dress up fresh green beans with this super simple vegan dijon butter sauce. This easy green bean recipe comes together in less than 30 minutes. It’s a fresh and flavourful vegetable side dish that is both vegan and gluten free.

Green beans might not get as much attention as other green veggies like broccoli or kale but the dietitian in me wants to remind you that green beans are every bit as worthy of a place on your dinner plate! They boast plenty of nutrition and without too much effort, they can be a flavourful – and CRAVEABLE – addition to any meal.

In my house, green beans were served one of two ways: either in a stew, or just boiled without much fanfare. So they weren’t really my favourite…but now I can’t get enough of them! The trick is to coax more flavour out of fresh green beans by sauteing them until they’re just tendercrisp, and adding plenty of garlic and one of my favourite condiments ever: Dijon mustard. 

(Don’t tell mayo because it will get jealous, but I might like Dijon just as much!)

How to prepare fresh green beans

Fresh green beans, also known as string beans or snap beans, are really simple to prepare. At the store, look for a strong green colour without much browning, then bring ‘em home and follow these 3 steps:

  • Rinse them well under cold water in a colander
  • Trim off ends, using a paring knife, or snap off with your fingers. Most green beans no longer have a string along their seam but if they do, snapping off one end will help you zipper off the string.
  • You can leave them whole, or cut them to your desired length.
  • Then, you can either blanch them in a pot of boiling water for a couple of minutes, roast them on a rimmed baking sheet with a bit of avocado for about 10 minutes at 425, or saute them in a skillet, like I have in the recipe below!
sautéed green beans ingredients

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What you’ll need to make these sauteed green beans with vegan Dijon butter

To make these fresh and flavourful green beans, you need just 7 key ingredients, plus salt and pepper! 

  • Fresh green beans
  • Garlic
  • Extra virgin olive oil or avocado oil
  • Walnuts
  • Dijon mustard
  • Vegan butter (I like Miyoko’s or Melt Organic)
  • Lemon

Green bean nutrition benefits

Green beans might not get a lot of nutritional spotlight, but they have plenty to offer in terms of nutrition. 

More yummy vegetable side dish ideas

Sautéed Dijon Green Beans Fresh Out of The Oven

Sauteed Green Beans with Dijon Butter (Vegan)

Looking for an easy way to prepare fresh green beans so they’re super flavourful? These sauteed green beans with a simple vegan Dijon butter sauce are sure to be your new favourite vegetable side dish.
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  • 1 ½ pounds green beans, trimmed
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegan butter (I like Miyoko’s or Melt Organic), room temperature
  • 2 tablespoons water
  • ¼ teaspoon salt, plus more to taste
  • Freshly cracked pepper
  • Squeeze of lemon
  • ½ cup walnuts


  • Toast walnuts in large dry skillet over medium heat until fragrant and beginning to toast, 2-3 minutes. Set aside to cool then roughly chop.
  • In a small bowl, mix the dijon with softened butter and salt, then stir in the water. It’s okay if it doesn’t look like a sauce right now, it will come together in the pan.
  • In the same large skillet, heat up the oil on medium heat. Add green beans and saute until bright green and tender, about 5-7 minutes. If green beans are quite thick, as opposed to thinner french beans, cover skillet with a lid for the first 3-4 minutes to help steam them.
  • Turn heat down to medium low, add garlic and stir constantly for one minute. Add dijon butter sauce and warm until sauce looks bubbly and creamy, about 1-2 minutes. Season with salt and pepper and a squeeze of fresh lemon to taste.
  • To serve, plate beans on a platter and sprinkle with chopped walnuts.


Leftovers will keep for 1-2 days in the fridge and are delicious cold, chopped into a salad, or rewarmed briefly on medium with a couple of tablespoons of water.