Recipe by: Abra
Serves: 4 servings
Prep Time: Quick & Easy


1/2 lb green beans, trimmed

1/2 lb brussels sprouts, trimmed and halved

1 tablespoon unsalted barrel-churned butter or olive oil

1/4 teaspoon celery salt

1/4 cup nuts (cashews, almonds, or pine nuts)

1 tablespoon pure lemon juice

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1. Preheat oven to 400 F. 
2. Cook green beans and brussel sprouts in a large pot of boiling salted water for 2-3 minutes, until bright green but still crisp. 
3. Meanwhile, stir together butter or oil and celery salt. Drain beans and brussel sprouts, then toss with butter and season with pepper. (Optional: toss in 1/4 cup of cashews, walnuts, or almonds.)
4. Roast beans and brussel sprouts for 5-10 minutes (depending on how cooked you like your veggies). 
5. Remove from oven and toss with lemon juice before serving.