Texas Roadhouse Green Beans

I created these Texas Roadhouse Green Beans to bring the buttery, garlicky steakhouse side dish home. It’s a savory, comforting blend of tender green beans, sautéed onions, and a lightly sweet glaze that makes vegetables taste indulgent.

Why You’ll Love This Recipe

I love how these green beans soak up a rich, flavorful sauce that’s both savory and slightly sweet. They’re quick to prepare, vibrant on the plate, and far more exciting than plain steamed veggies. This dish feels special without requiring any complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh green beans, trimmed

• Onion, diced

• Garlic cloves, minced

• Unsalted butter or olive oil

• Brown sugar (light or dark)

• Low-sodium vegetable broth or water

• Salt and black pepper

• Optional: red pepper flakes or a splash of lemon juice

Directions

1. I bring a pot of salted water to a boil, blanch the green beans for 2–3 minutes until bright green and slightly tender, then plunge them into an ice bath to stop the cooking.

2. I drain the beans and set them aside.

3. In a skillet, I melt the butter over medium heat and sauté the onions until soft and golden.

4. I stir in the garlic and cook until fragrant, about 30 seconds.

5. I add brown sugar and vegetable broth, stirring until the sugar dissolves and the sauce simmers gently.

6. I return the green beans to the skillet and toss to coat them evenly. I let them cook for a couple more minutes until everything is heated through and glossy.

7. I season to taste with salt, pepper, and optional red pepper flakes or lemon juice for brightness.

Servings And Timing

This recipe makes about 4 to 6 servings as a side.

• Prep time: 5–10 minutes

• Cook time: 10–12 minutes

• Total time: around 20–25 minutes

Variations

• I add toasted sliced almonds for a nutty crunch.

• I use maple syrup instead of brown sugar for a slightly different sweetness.

• I stir in a splash of balsamic vinegar or glaze for added depth.

• I toss in a handful of cherry tomatoes during the final minute of cooking for color and brightness.

• I include fresh herbs like thyme or parsley to finish for an aromatic touch.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a splash of broth or water until heated through. This keeps the texture pleasant and the flavor fresh.

FAQs

What Type Of Green Beans Work Best?

I use fresh, slender green beans. They hold their texture well and absorb flavor beautifully when sautéed.

Can I Use Frozen Green Beans?

Yes. I thaw them first and dry them off. I skip blanching and sauté them directly until tender and glazed.

How Can I Make This Recipe Sweeter Or More Savory?

I adjust the brown sugar for sweetness or add a dash of soy sauce or miso paste for a savory boost.

Do I Need To Blanch The Beans?

Blanching helps preserve their bright color and texture. I recommend it, but I can sauté them longer from raw if I prefer.

Can I Serve This Dish Cold?

Yes—once chilled, these green beans make a great addition to salads or chilled spreads. I just re-season them before serving.

Conclusion

I love making Texas Roadhouse Green Beans when I want a vegetable side that’s comforting, flavorful, and anything but boring. The silky glaze, sweet onions, and tender green beans come together in a dish that feels like more than the sum of its parts—perfect for any meal of the week.

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