Roasted Green Beans with Cranberries and Walnuts
This post may contain affiliate links. Read my full disclosure policy.
Roasted green beans with tart cranberries and crunchy walnuts make a simple yet elegant holiday side dish.
If you’ve never tried roasted green beans, you’re in for a real treat. Unlike boiled green beans that can be bland and squeaky, roasting brings out their natural sweetness and gives them a tender, caramelized flavor. In this version, dried cranberries add a pop of color and tart-sweetness, while walnuts bring a savory crunch. It’s a simple yet elegant side dish, perfect for the holidays.
What You’ll Need To Make Roasted Green beans with Cranberries & Walnuts
Step-by-Step Instructions
Begin by toasting the walnuts to enhance their flavor.
While the walnuts toast, rehydrate the cranberries. Place the cranberries in a small heat-proof bowl and cover with boiling water. Let them sit until the green beans are cooked.
To 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.
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, drained cranberries, and walnuts. Toss well, then taste and adjust seasoning with salt, pepper, and more lemon juice if desired.
You May Also Like
Roasted Green Beans with Cranberries & Walnuts
Ingredients
- 2 lb fresh green beans, stem ends trimmed
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, peeled and sliced into quarters
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- 1 teaspoon lemon zest, from one lemon
- 2 teaspoons lemon juice, from one lemon
- ½ cup dried cranberries
- ½ cup walnuts
Instructions
- Preheat the oven to 350°F (175°C) 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 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 (235°C).
- Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
- 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.
- Drain the cranberries.
- 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
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, Edamam.com. 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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?
Thanks
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!
Looks delicious! Can you make it ahead – preferably Wednesday to eat on Thanksgiving? Thanks!
Hi Michelle! Yes you can definitely make ahead and reheat in the microwave. Happy Thanksgiving! 🙂
Make this every Thankgiving . Just be careful not to over cook the stringbeans.
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!
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.
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!
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.
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!
Great — made last night & shared today on FB!!!
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!
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!