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Green beans with toasted pumpkin seeds recipe

Green beans with toasted pumpkin seeds recipe

2 ratings

Transform green beans with this vegan and gluten-free side dish this Christmas. Beans are topped with toasted pumpkin seeds and coated in a sticky maple and mustard glaze. You won't be able to get enough of this. See method

  • Serves 6
  • 10 mins
  • 127 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free


  • 40g pumpkin seeds
  • 600g frozen green beans
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • roughly chopped parsley, to serve

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    1g 7%
  • Sugars

    4g 4%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 5.7g Protein 4.2g Fibre 3.8g


  1. Toast the pumpkin seeds in a large dry frying pan over a medium-high heat for 3-4 mins, until they smell fragrant and are just starting to pop. Remove to a plate to cool completely.

  2. Boil the green beans in a large pan of water for 3 mins until al dente, then drain.

  3. Meanwhile, whisk the olive oil, mustard, vinegar, and maple syrup together until well combined, then season well. Toss the green beans with the dressing and scatter with the toasted pumpkin seeds and parsley to serve.

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