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Roasted Green Beans with Cranberries and Walnuts

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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.

how to make roasted green beans

Begin by toasting the walnuts.

how to make dill soupWhile the walnuts toast, rehydrate the cranberries: Place the cranberries in a small heat-proof bowl.

how to rehydrate cranberriesCover with boiling water and let sit until the green beans are cooked.

how to rehydrate cranberriesTo roast the green beans, line a rimmed baking sheet with heavy-duty aluminum foil. Toss the green beans with the garlic, olive oil, salt, pepper, and sugar directly on the prepared baking sheet.

how to make roasted green beans

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.

how to make roasted green beans

Add lemon zest, lemon juice, drained cranberries and walnuts.

how to make roasted green beans

Toss well.

how to make roasted green beansTaste and adjust seasoning with salt, pepper and more lemon juice if desired.

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Roasted Green Beans with Cranberries & Walnuts

Servings: 6-8


  • 2 pounds fresh green beans, stem ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and sliced into quarters
  • 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


  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop. Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.
  2. Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
  3. Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar. Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
  4. Drain the cranberries.
  5. Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Nutrition Information

Powered by Edamam

  • 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

  • These green beans were outstanding. Cooking them in the toaster oven instead of steaming them made a phenomenal difference!

    • — Nancy Burroughs on December 20, 2018
    • Reply
  • Wonderful recipe full of flavor! Loved that beans were not watery. I used pinion nuts.

    • — Nancy Burroughs on November 22, 2018
    • Reply
  • Hi Jen
    You have become my first go to site when I need a recipe. I think I will make these green beans for Thanksgiving. One question: I don’t think I will be able to find dried cranberries where I live, but I know I can either find fresh cranberries or craisins. Which would you recommend? Would I need to tweak the recipe at all to accommodate one of those choices?

    • — Vivian on November 17, 2018
    • Reply
    • Hi Vivian – so flattered to be your go-to for recipes! :). Craisins and dried cranberries are the same thing (just different names) so you’re good to go. Happy Thanksgiving!

      • — Jenn on November 18, 2018
      • Reply
  • Looks delicious! Can you make it ahead – preferably Wednesday to eat on Thanksgiving? Thanks!

    • — Michelle Spott on November 15, 2018
    • Reply
    • Hi Michelle! Yes you can definitely make ahead and reheat in the microwave. Happy Thanksgiving! 🙂

      • — Jenn on November 15, 2018
      • Reply
  • Make this every Thankgiving . Just be careful not to over cook the stringbeans.

    • — Nella on March 1, 2018
    • Reply
  • 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
  • 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
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  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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?

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

    • — Marty on November 24, 2015
    • Reply
  • 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
    • 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
  • 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
  • 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.

  • 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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  • 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!

  • 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!

  • 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!

  • 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!

  • 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…

  • 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.

  • Looks yummy. Just in time for a new Thanksgiving idea 🙂

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