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
Calories: 79kcal
Ingredients
- 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 tablespoons lemon zest
- 1/4 cup lemon juice
Instructions
- 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!
Notes
Recipe Card Tips
- Add the green beans to the boiling water a minute before the asparagus, since they take slightly longer to cook.
- Zest the lemon before juicing it, easy to forget once it's already cut.
- Keep the pecan-zest topping separate from the bacon-lemon sauce until you're ready to assemble.
Nutrition
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