Roasted Green Beans with Cranberries & Walnuts
Cranberries and walnuts dress up roasted green beans, making a lovely holiday side dish.
Ingredients
- 2 pounds 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 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 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.
- 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
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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
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.