Roasted Green Beans with Cranberries and Walnuts
If you’ve never tried roasted green beans, you’re in for a treat. Unlike boiled beans – which are bland and squeaky when you bite into them – roasted green beans are tender, caramelized and full of flavor. Cranberries and walnuts dress them up and make them a perfect side dish for the holidays.
Begin with a 2-pound bag of pre-trimmed and washed green beans from the supermarket. Toss them with olive oil, salt, pepper, sugar and slivers of garlic.
Roast in a high heat oven for about 25 minutes until tender, browned in spots and just starting to shrivel.
Add lemon zest, lemon juice, cranberries and walnuts.
Serve and enjoy.
Roasted Green Beans with Cranberries & Walnuts
- 2 pounds fresh green beans, stem ends trimmed
- 4 cloves garlic, peeled and sliced into quarters
- 2 tablespoons extra virgin olive oil
- 1-1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1 teaspoon lemon zest, from one lemon
- 2 teaspoons lemon juice, from one lemon
- 1/2 cup dried cranberries
- 1/2 cup walnuts (toasted if desired; see note)
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil.
- Toss green beans with garlic, olive oil, salt, pepper and sugar directly on the prepared baking sheet. Roast the beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more. Add lemon zest, lemon juice, cranberries and walnuts and toss well. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.
- Note: To toast the walnuts, bake them on a sheet pan in a 350 degree oven until fragrant, about 10 minutes.
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