Roasted Green Beans with Cranberries and Walnuts
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Roasted green beans with tart cranberries and crunchy walnuts make the perfect 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.
While the walnuts toast, rehydrate the cranberries: Place the cranberries in a small heat-proof bowl.
Cover with boiling water and let 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.
Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.
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Roasted Green Beans with Cranberries & Walnuts
Roasted green beans with tart cranberries and crunchy walnuts make the perfect simple yet elegant 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
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.
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Comments
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Can I use frozen haricots verts in this recipe? What changes – if any – do I make?
Hi Sharon, I don’t think frozen (or even fresh) haricots verts will work for this recipe. Sorry!
Can I prepare ahead and heat up in a casserole dish.
Also, can I triple the recipe?
Hi Candy, Yes and yes 🙂
We like our green beans a bit crisp. Will these beans be completely soft after roasting?
Hi Patsy, Yes, they will be very soft. Try cooking them for less time.
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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.
Will craisins work for the dried cranberries?
Hi Kathy, Sure that should work fine. Whatever you prefer!
Planning to make this for Thanksgiving this year. Can I prepare it early and then cook it the next day? I love your recipes!
Hi Sam, Yes it’s fine to prepare this dish ahead of time.
I made these tonight and they are amazing! Love them! Will make these on a regular basis! Thanks for sharing!
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.
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.