Orange Ginger Green Beans

  • Prep Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x


To Make ahead: Prepare through step 3 up to 1 day in advance. Store the zest mixture and the blanched green beans, covered, in the refrigerator.



  • 1 tablespoon plus
  • 1/4 teaspoon salt, divided

  • 2 pounds green beans

  • 2 teaspoons freshly grated orange zest, from about 1 orange

  • 1 tablespoon freshly squeezed orange juice

  • 2 teaspoons honey
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

  • 1 large shallot, minced

  • 2 teaspoons finely grated ginger root

  • Tons of freshly ground pepper, to taste


  1. Place a large pot of water on to boil. Add 1 tablespoon salt to the water.
  2. Meanwhile, trim stem-end off of the green beans. Stir together orange zest, orange juice and honey in a small bowl. Prepare an ice bath by filling a large bowl with a generous amount of ice and cold water.
  3. Boil the green beans, stirring occasionally, until crisp tender, 3 to 4 minutes. Drain the beans and transfer to the ice bath. When they are cool, drain again.
  4. Heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring until just softened and starting to brown slightly, 1 to 2 minutes. Stir in ginger, and cook, stirring until fragrant, about 30 seconds. Add the green beans and zest mixture, and cook, tossing to combine until the beans are heated through, 3 to 5 minutes. Season with the remaining 1/4 teaspoon salt and pepper.


0 mg cholesterol, 1.1 added sugars


  • Serving Size: 3/4 cup each
  • Calories: 81
  • Sugar: 5.1 g
  • Sodium: 733 mg
  • Fat: 0.6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 18.4 g
  • Fiber: 6.7 g
  • Protein: 4 g

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