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A Whole Foods Thanksgiving – Green Beans with Brown Butter and Pepitas

by Deliciously Organic on November 12, 2010

The Thanksgiving table usually abounds with buttery breads, rich puddings, and sweet sides, so I think it’s important to add a little color with a few simple, fresh, easy to prepare vegetables. Two of the side dishes residing on our Thanksgiving menu this year fit the bill nicely: green beans with brown butter and pepitas, and a mixed green salad with lemon vinaigrette.

I love the simplicity of these green beans blanched and tossed with brown butter. Who can pass that up? And I recently read in the Wise Traditions Journal it’s better to eat your vegetables with a good organic butter because the butterfat enables the carotenes in the vegetables to convert to vitamin A.

Last week my friend Molly and her husband had us over for a fun Halloween dinner and she made an incredible salad filled with mixed organic greens, squash, zucchini, and toasted seeds drizzled with a tangy and slightly sweet lemon vinaigrette. The sweetness comes from a single date that’s blended into the olive oil and lemon juice. Oh my, it’s my new favorite dressing.

If you want to buy an organic turkey this year, don’t forget to call your local farmer or natural foods store and place your order (they usually go pretty quickly!). Come back next week, when I’ll have new recipes for pumpkin pie, easy dinner rolls, fresh cranberry sauce, and a few other surprises.


Green Beans with Brown Butter and Pepitas

Serving Size: Serves 4-6

Green Beans with Brown Butter and Pepitas


  • 3 tablespoons unsalted butter

  • 1 pound green beans, cleaned and trimmed

  • 2 cloves garlic, minced

  • 1/2 cup toasted pumpkin seeds (I like to coat them in a little bit of butter and bake at 350 degrees F until golden brown)

  • Sea salt and freshly ground black pepper


Melt butter in a large saute pan over medium-low heat until brown and fragrant, about 2-3 minutes, swirling the pan occasionally. Add green beans and toss in the butter until there are spotty brown marks on the beans, about 3-4 minutes. Make a well in the center of the pan and add the garlic. Stir garlic in the center of the pan until fragrant, about 30 seconds and then stir into beans. Remove from heat, toss pumpkin seeds into the beans, then season with salt and pepper to taste. Serve immediately.

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{ 14 comments… read them below or add one }

Lori @ RecipeGirl November 12, 2010 at 7:00 am

This looks absolutely delicious. My kind of side dish with that browned butter & the crunch of pepitas!


marla {family fresh cooking} November 12, 2010 at 7:10 am

That is so interesting about the butter & carotenes. More reason to add this healthy fat to our meals. That vinaigrette Molly made sounds amazing! Your green beans look awesome!


alana (at) the food November 12, 2010 at 7:27 am

oh im bummed that it was thanksgiving here already a few weeks back…im already onto planning christmas menus!


Nicole November 12, 2010 at 7:52 am

This is a great way to take green beans to another level. Yum! Looking forward to next week’s recipes.


Amy Sandling Crawford November 12, 2010 at 7:53 am

Love this! We’re planning fresh green beans with butter-browned mushrooms and purple onion for this year’s Thanksgiving dinner – forgoing *that* green bean casserole that used to grace the table. I’m much more excited about the fresh green bean option — and yours look wonderful, too! Cannot wait to try them!


Lauren November 12, 2010 at 9:15 am

One of my favorite Thanksgiving side dishes is my mom’s green beans with toasted almonds. I love your idea of adding pepitas! Will have to try that.


Gail November 12, 2010 at 12:51 pm

There’s nothing tastier than fresh green beans. 😉 I’m looking forward to your ideas for next week too! You are such an inspiration and such a wonderful cook! Your family is SO blessed!


Amy November 12, 2010 at 2:20 pm

Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

I’ve started to look for blog help more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!



Dani November 13, 2010 at 7:56 am

These green beans look delicious… I just love recipes that are so simple and still have me drooling over my computer screen. I still haven’t decided on my final Turkey Day menu, but I know now that Green Beans w/ Brown Butter will be being served!


Heather November 17, 2010 at 8:57 am

Mmmm…. these sound delicous! I already promised my girls broccoli for the veggies. I’m wondering if I can sub the broccoli for the green beans in this recipe.


Deliciously Organic November 17, 2010 at 11:18 am

Broccoli would be a great substitute for the green beans!


Tami July 11, 2011 at 6:48 pm

Made these tonight! So good. Linked them on my blog and facebook!


Vickie W November 24, 2011 at 5:10 pm

We just finished our Thanksgiving dinner and the beans were a big hit. Delicious. Thanks for the recipe!


CJ @ Morsels of Life November 14, 2012 at 5:16 pm

These beans sound like a great alternative to the usual green bean casserole!


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