Keto Green Beans & Asparagus with Lemon & Pecans
Crisp veggies, a nutty crunch, and oodles of flavor make this a stunning keto side dish recipe for any meal!
Servings: 6 servings
- 1 pound asparagus trimmed and cleaned
- 1 pound green beans trimmed
- 4 slices bacon chopped
- 1 shallot sliced
- 1/4 cup pecans chopped and toasted
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Bring a pot of salted water to a boil. Cook the green beans for one minute, then add the asparagus. Cook an additional 3-4 minutes or until the veggies are tender crisp.
Meanwhile, fry the bacon in a small skillet. Cook the bacon until it is nearly crispy. Drain all but 1 tbsp of the fat.
Add the shallots to the bacon and remaining bacon fat. Fry for an additional minute or until the shallots are soft. Remove from the heat.
Zest the lemon, reserving 1 tbsp of lemon. Squeeze the lemon to get 1/4 cup of juice. Add the lemon juice to the skillet with the bacon and shallots.
Toss the lemon zest with the toasted pecans.
To assemble the dish, plate the drained veggies and drizzle with the lemon/bacon/shallot sauce. Top with the pecan-zest combination and serve!
Serving: 0.5cup | Calories: 79kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 354mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1093IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg | Net Carbohydrates: 6g