haricots verts on a Christmas serving platter with silver serving tongs

Haricots Verts with Brown Butter Herb Sauce

Crisp-tender Haricots Verts (French Green Beans) lightly tossed with brown butter, lemon juice, and herbs. Serve alongside your favorite poultry, meats, and seafood for a perfect holiday side.
Course Side Dish
Cuisine French
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 4 servings
Calories 137kcal
Author Amanda Biddle


  • 1 pound Haricots Verts , washed and stem ends trimmed
  • 4 tablespoons unsalted butter , cut into 1 tablespoon pieces
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • kosher salt
  • freshly-ground black pepper


  • Bring a large pot of lightly-salted water to a boil. Add haricots verts and cook until crisp-tender, about 5-7 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process, drain, and set aside. 
  • Melt butter over medium heat in a skillet. When butter is melted and starts foaming, continue cooking, swirling the pan frequently, until butter fats start turning a light golden brown and are fragrant.
  • Turn off the heat and stir in lemon juice, herbs, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
  • Add green beans to the pan and toss to coat with the brown butter mixture. Return pan to medium heat, and sauté just until haricots verts are heated through, about 3 minutes.
  • Season to taste with additional salt and pepper. Serve immediately.


Calories: 137kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 8mg | Potassium: 239mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 17.3mg | Calcium: 49mg | Iron: 1.4mg