Roasted Green Beans with Cranberries and Walnuts

4.5 stars based on 19 votes

roasted green beans

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.

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Roasted Green Beans with Cranberries & Walnuts

Servings: 6-8


  • 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)


  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil.
  2. 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.
  3. 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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Nutrition Information

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  • Per serving (8 servings)
  • Calories: 104
  • Fat: 5 g
  • Saturated fat: 1 g
  • Carbohydrates: 15 g
  • Sugar: 9 g
  • Fiber: 4 g
  • Protein: 2 g
  • Sodium: 301 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 4 stars

    Make this every Thankgiving . Just be careful not to over cook the stringbeans.

    - Nella on March 1, 2018 Reply
  • 5 stars

    Made this for Thanksgiving and it did not disappoint! I’m not a fan of the waxiness of green beans but there we no such issues with this. I ended up using orange zest and a small amount of the juice of an orange (one of my guests used the last lemon just before I made this :-l) but it was still perfect. I also toasted the walnuts prior to using and I think it added a nice depth of flavor to the dish. The ingredients were a great combination – definitely not your traditional old green beans. Highly recommended!

    - J. Tamara Hackshaw on December 2, 2017 Reply
  • 5 stars

    I loved this recipe except for the lime juice at the end. Next time I think I will leave it off. Still a fantastic recipe.

    - Amy on December 1, 2017 Reply
  • 5 stars

    This is a recipe I make again and again, I’ve made it with almonds instead of walnuts and never add the garlic simply because I don’t like it. I’ve also used walnut oil instead of olive oil. I’ve also made this with and without lemon zest but the lemon juice is a must, it gives a extra zing. Delicious!

    - Olivia on November 30, 2017 Reply
  • 5 stars

    These were wonderful, loved the flavor! I had doubts about adding the cranberries, but it was a great combination. I did substitute toasted slivered almonds for the walnuts because my family has a walnut hater. I want to play with different combinations in the future, maybe with bacon. This recipe is perfect as is though. Oh, and I made them a day in advance and reheated successfully.

    - Kaylie on November 22, 2017 Reply
  • 5 stars

    I made this side the other night to accompany grilled chicken. I didn’t make as many as the recipe called for, as it was just my husband and I enjoying the green beans. I did leave them in the oven a little too long, but they still tasted great. I love the flavor that the walnuts and cranberries added – I used a premixed bag of the salad topping mix and it was perfect!

    - Stacey Roberson on May 3, 2017 Reply
  • 5 stars

    Great — made last night & shared today on FB!!!

    - Marylou on April 8, 2017 Reply
  • Hi, I’m making these tonight to pair with your onion braised beef brisket, which I made yesterday and is currently in my fridge to be reheated tonight to serve. Since these cook at a high heat, and the brisket needs to be reheated at a much lower temperature, do you have any tips for having these dishes be warm and ready to eat at the same time? Should I slightly undercook the beans and then reduce heat and add my pan of brisket?

    I’m also making your peanut butter pie. After trying your buttermilk chicken tenders, pecan chocolate chip blondies, and au gratin potatoes, I’m hooked on your recipes! All of those were “Grand slams” according to my guests. Thank you so much!

    - Ally Taft on February 26, 2017 Reply
    • Hi Ally, Glad you’re enjoying the recipes ?! I’d make the beans a little ahead and then just reheat in the microwave. Hope that helps!

      - Jenn on February 26, 2017 Reply
  • I would like to make this a day ahead. When should I add the lemon zest, lemon juice, cranberries and walnuts? On the day I actually cook the beans, or the next day just before I reheat them?

    Also, how long & at what temp should I reheat?

    - Judy on December 15, 2016 Reply
    • Hi Judy, You could include all the ingredients ahead and then reheat everything together in a casserole dish in the oven, but I would suggest undercooking it just a bit the first time around so the green beans don’t get too soft. I’d reheat them at 350 degrees for about 15 minutes or until heated through.

      - Jenn on December 15, 2016 Reply
  • 5 stars

    Easy elegance. A fresh and healthy addition to Thanksgiving. I substituted pecans for the walnuts and omitted the sugar. It doesn’t get any easier than this! Everyone loved it!

    - Julie on December 4, 2016 Reply
  • 1 stars

    This is the first recipe on your site I have not been crazy about. I love the roasted green bean recipe with the Parmesan, lemon and pine nuts so I am not sure what happen with this one. I followed the recipe exactly as written. I did use the petite green beans but I believe I’ve done that with your other recipe. I found this recipe lacking in flavor.

    - Danita Day on December 1, 2016 Reply
  • 5 stars

    No other description for this but 5 Stars. This recipe is healthy, scrumptious and a real crowd pleaser. Do not mess with this recipe – it is perfection!

    - Nancy on December 1, 2016 Reply
  • 5 stars

    Served this at Thanksgiving and even though with the last minute craziness I left out about three ingredients, it was still delicious! Thanks for bringing the green to my table.

    - Bonnie on December 1, 2016 Reply
  • 5 stars

    Delicious and so easy! I wish I had taken them out abit earlier (I cut out 5 minutes), as I was traveling for Thanksgiving and reheating them (they got a tad mushy). I added some left over carmelized onions that had a splash of balsamic.

    - Kathy on November 29, 2016 Reply
  • just wondering, as an amateur, whether the dried cranberries will conflict with the cranberry sauce I’m planning?

    - William on November 15, 2016 Reply
    • In my opinion, no. Because it’s Thanksgiving, you’re likely to have many other dishes, with a variety of flavors, that it shouldn’t be an issue. Feel free to leave the cranberries out, though, if you’re concerned about it.

      - Jenn on November 15, 2016 Reply
  • I will be using at least 4 of your recipes for Thanksgiving!! Can’t wait!! I wondered if leaving the cranberries (& maybe walnuts too) out of this recipe if it would make a big difference..I’m asking because I always make fresh cranberry sauce and I will be trying your carrot slaw with cranberries recipe..just don’t know if that’s too much cranberries for one meal??!! I will also be making your Brussels Sprouts Gratin & French Apple Cake…Thanks.

    - Wendy G Schoenburg on November 13, 2016 Reply
    • Hi Wendy, these will still be tasty if you omit the cranberries and nuts, but will just taste more like ordinary roasted green beans.

      - Jenn on November 14, 2016 Reply
  • First, thank you for all of the wonderful recipes. It’s wonderful to have a reliable source for recipes and I have NEVER been disappointed by anything on your site. Now, onto my question: Can I use frozen French green beans for this recipe?

    - Paula Reed on September 25, 2016 Reply
    • I just scrolled down and found the answer my self. Thanks!

      - Paula Reed on September 25, 2016 Reply
  • 5 stars

    I made this recipe and it was fantastic, the lemon zest and juice gave it something extra. The instructions were perfect.

    - Olly on August 7, 2016 Reply
  • 5 stars

    I love this recipe ! I made a balsamic vinegar and butter reduction to drizzle over the top before serving. Yum !

    - Brinn on January 1, 2016 Reply
  • Okay, this may seem like a dumb question, but…If I make this ahead and reheat, would I add everything together before re-heating, or just re-heat the cooked green beans, then add the remaining ingredients? Is it better to re-heat in the oven, or in the microwave? Thanks! This recipe looks perfect for Christmas dinner!

    - Julie on December 19, 2015 Reply
    • You could reheat everything together in a casserole dish in the oven, but I would suggest undercooking it just a bit the first time around so the green beans don’t get too soft.

      - Jenn on December 19, 2015 Reply
  • 5 stars

    Made this recipe a few years ago and searched for it again…it was a hit at Thanksgiving!

    - Marty on November 24, 2015 Reply
  • 5 stars

    Wonderful! I’ve never tried roasting green beans! Loved them. I added thick cut portobello mushrooms and for the nuts, I had cranberry/ candied pecans mix in the pantry so I thought what the heck, let’s try them! Every recipe I make, always turns out perfect! Thank you!

    - Susie on November 9, 2015 Reply
    • 5 stars

      Did you roast the mushrooms with the beans the whole time? Thank you.

      - Mary on September 2, 2016 Reply
  • What is the temperature for the oven? Is 400F ok? I want to make this for thanksgiving this year!

    - Maggie on October 8, 2015 Reply
    • Hi Maggie, See the first line of the recipe; it is 450°F 🙂

      - Jenn on October 9, 2015 Reply
  • 5 stars

    OMG, this is so wonderful! LOVE all the ingredients individually and they are spectacular put together! So easy to make, too.

    - Linda Stone on March 21, 2015 Reply
  • 5 stars

    I’ve never liked green beans before – until I tried this recipe. They’re perfectly scrumptious this way! I tried it for the first time several months ago and we now have this as a side dish regularly – I don’t change anything in the recipe.

    - Arenda on March 19, 2015 Reply
  • Has anyone tried other nuts? I’m allergic to walnuts.

    - DebBee on December 25, 2014 Reply
  • Can I make this a day ahead of when I plan to serve it?

    - Carol on December 20, 2014 Reply
    • Hi Carol, Yes, that’s fine.

      - Jenn on December 20, 2014 Reply
  • Based on all the great reviews, I plan to make the green beans with cranberries and walnuts for Christmas. I noted that it can be made ahead and reheated. Would reheating in a covered casserole dish be okay. I assume maybe for 30 minutes. Thank you.

    - Libby Franklin on November 23, 2014 Reply
    • Hi Libby, Yes, that would be perfect.

      - Jenn on November 24, 2014 Reply
  • Can I use frozen haricots verts in this recipe? What changes – if any – do I make?

    - Sharon Giesler on November 7, 2014 Reply
    • Hi Sharon, I don’t think frozen (or even fresh) haricots verts will work for this recipe. Sorry!

      - Jenn on November 8, 2014 Reply
  • Can I prepare ahead and heat up in a casserole dish.
    Also, can I triple the recipe?

    - candy on November 7, 2014 Reply
    • Hi Candy, Yes and yes 🙂

      - Jenn on November 8, 2014 Reply
  • We like our green beans a bit crisp. Will these beans be completely soft after roasting?

    - Patsy on October 31, 2014 Reply
    • Hi Patsy, Yes, they will be very soft. Try cooking them for less time.

      - Jenn on October 31, 2014 Reply
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    - on August 21, 2014 Reply
  • I made these beans last year for Thanksgiving they were the first empty dish.
    Delicious!!!! Five stars.
    A wonderful change from the standard mushy green bean casseroles.

    - Kathy C on November 27, 2013 Reply
  • Will craisins work for the dried cranberries?

    - Kathy on November 26, 2013 Reply
    • Hi Kathy, Sure that should work fine. Whatever you prefer!

      - Jenn on November 27, 2013 Reply
  • Planning to make this for Thanksgiving this year. Can I prepare it early and then cook it the next day? I love your recipes!

    - Sam Lueken on November 10, 2013 Reply
    • Hi Sam, Yes it’s fine to prepare this dish ahead of time.

      - Jenn on November 10, 2013 Reply
  • I made these tonight and they are amazing! Love them! Will make these on a regular basis! Thanks for sharing!

    - Reagan on July 1, 2013 Reply
  • I love the combination of colors in this simple recipe. I’ve served these beans a few times to my family and they still rave about them.

    - Sandra on March 10, 2013 Reply
  • This is a great recipe. Sometimes I omit the sugar, cranberries and nuts and add sun-dried tomatoes and feta cheese after the beans have roasted. But, both ways are incredible.

    - Kathy on March 9, 2013 Reply
  • Awesome!!!!! I made these tonight and they are definitely going on my Thanksgiving menu. Thanks for a great way to may flavorful, non-mushy beans.

    - Jen on October 20, 2012 Reply
  • How would I make this recipe with frozen green beans?

    - Judi on October 7, 2012 Reply
    • Hi Judi, I’m afraid this recipe won’t work with frozen green beans…sorry!

      - Jenn on October 8, 2012 Reply
  • Yum. My kids loved these beans! Easy and delicious.

    - Karen on October 2, 2012 Reply
  • These are the best green beans I’ve ever eaten! I used sesame oil instead of olive oil, just for fun. They were amazing! Thank you!

    - Joni on September 28, 2012 Reply
  • served with pork tenderloin…yummy!!

    - erica on June 27, 2012 Reply
  • This is one of the best things I have ever had. Green beans come in season soon and I will be sure to make these bad boys up. And if you are planning a fancy dinner you can easily make them ahead of time and just reheat.

    - Gamermom on June 20, 2012 Reply
  • Made this for Thanksgiving dinner last year. It was a hit!

    - Martha R on June 20, 2012 Reply
  • I made this with brussel sprouts instead of green beans and it was amazing! Definitely recommend both versions.

    - Amanda S. on June 20, 2012 Reply
  • I absolutely love these beans & it’s such a simple recipe. I made them for Christmas & everyone asked for the recipe. This is a great way to get your kids to eat their beans! Thank you Jenn!

    - Mary on May 16, 2012 Reply
  • I made these along with your mirin glazed salmon for our three friends the other night, and they all loved it. The cranberries, walnuts, and lemon zest and juice went so well with the green beans. Roasting them made it extra special as well. Thanks, Jenn!

    - Kim on March 21, 2012 Reply
  • These green beans are fantastic! Everyone in my family loves green beans so I’m always trying new ways to make them. These were a big hit.

    - Tonya on March 8, 2012 Reply
  • My favorite green bean dish EVER! This is definately sure to impress at any holiday feast. The flavors go so wonderfully together!

    - Chrissy on March 4, 2012 Reply
  • This sounds tasty – why wait until Thanksgiving to try them?

    - Amy Flick on March 2, 2012 Reply
  • This looks great!! Going to add to my menu for the weekend.

    - Megan McGarty on March 1, 2012 Reply
  • This was delicious! It’s the only way I’ll eat green beans!

    - Amy on March 1, 2012 Reply
  • This was delicious! It’s the only way I’ll eat green beans now!

    - Amy on March 1, 2012 Reply
  • I’ve now made this half a dozen times, including for both Thanksgiving and Christmas dinner. It’s outstanding! I have cut back a bit on the amount of olive oil called for but otherwise followed the recipe as is. Even as an empty nester just cooking for myself, this is now one of my go-to recipes. Love the combination of crunchy walnuts and slightly sweet dried cranberries with the beans. More, please!

    - Melissa on March 1, 2012 Reply
  • Made this dish for thanksgiving, and it was a huge hit!

    - Danielle on March 1, 2012 Reply
  • My roommate and I have been trying to cook more often and eat healthy. These green beans were delicious. Thanks for all the great recipes!

    - Michelle on March 1, 2012 Reply
  • These were tasty and looked just like your photo! Thanks!

    - tami on January 10, 2012 Reply
  • This is what I love about your blog & recipes … made this last night for a houseful of people, 1st time and it was a star! Your instructions, photos & hints make for a no-fail dish on the very first time. Great recipes, great stories, great pics … when’s the cook book coming out???

    - Patti on December 10, 2011 Reply
  • These received rave reviews at the Thanksgiving table last night. I think it took me almost 10 mins extra to get them tender. I’m sure this will be on our Thanksgiving table again next year!

    - Kim on November 24, 2011 Reply
  • Elizabeth, These would be fine made ahead of time and you can reheat them in the microwave. Hope you enjoy!

    - Jennifer on November 21, 2011 Reply
  • So if I wanted to make this for thanksgiving, could I roast the green beans ahead of time? How would you suggest reheating them? Oven, stove top, microwave?

    - Elizabeth on November 21, 2011 Reply
  • I had to make this dish and it was fabulous. The tiny bit of sugar and then, the lemon juice, just made these beans pop with flavor! Of course, roasting them was also key. I just made them for myself. I am home alone this weekend and like I said, just had to make them, and couldn’t wait for Thanksgiving. I have already forwarded the recipe to at least 4 friends. Thank you again for another simple, tasty recipe and may you and your family have a safe, and delicious Thanksgiving!

    - Karen Tannenbaum on November 20, 2011 Reply
  • Made these the other night and they were delicious. Even my kids loved them. Thank you and look forward to trying more of your recipes!

    - Erica on November 20, 2011 Reply
  • Beautiful – and it looks so easy! I’ll have to incorporate this into my holiday menu. 🙂

    - Cynthia on November 17, 2011 Reply
  • That looks so pretty!!! 🙂 Yum…

    - Ashley @ Wishes & Dishes on November 17, 2011 Reply
  • The beans were so tasty. I made them last night and the family loved them. I didn’t have dried cranberries and used frozen ones instead – delicious. Thanks for your blog. Every recipe I have made, my family has truly enjoyed. Keep coming up with great recipes.

    - Louise Fisch on November 17, 2011 Reply
  • Looks yummy. Just in time for a new Thanksgiving idea 🙂

    - Beautiful1000000 on November 16, 2011 Reply
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