Roasted Green Beans with Cranberries and Walnuts
For anyone out there who claims they don’t like a vegetable, my suggestion is always to roast it. Roasting veggies is hands down my favorite way to prepare them. And it’s quick and easy.
I have converted my family from people who had never had brussels sprouts to people who love them thanks to roasting them. I used to be one of those people who claimed to dislike green beans. I think it’s because I grew up eating canned green beans. And French cut no less. Blech. Once my eyes were opened to the wonders of fresh green beans, I started to really appreciate them. I did what I do best and roasted them. Now there’s no turning back.
I love that this recipe has a festive twist by adding the dried cranberries and walnuts to already delicious roasted green beans. This would make a great contribution to any dinner, whether it’s for a holiday or just any old night of the week.
One Year Ago: Homemade Pumpkin Puree
Two Years Ago: Butternut Squash Lasagna Rolls and Spiced Butternut Squash Cupcakes
Three Years Ago: Cranberry Almond Caramel Tart and Cranberry Apple Pumpkin Muffins
Four Years Ago: Depths-of-Fall Butternut Squash Pie and The Ultimate Chewy and Soft Chocolate Chunk Cookies
Roasted Green Beans with Cranberries and Walnuts
Roasted green beans are delicious in their own right. Add some dried cranberries and walnuts and you have a perfect holiday side dish.
Yield: Serves 4-6
Ingredients:
2 pounds fresh green beans, stem ends trimmed
4 cloves garlic, peeled and sliced into quarters
2 Tbsp extra virgin olive oil
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp sugar
zest of one lemon
juice of one lemon
1/2 cup dried cranberries
1/2 cup walnuts, toasted
Directions:
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.
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.
Meanwhile, in a small bowl, combine lemon zest, lemon juice, cranberries and walnuts and toss well.
Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
Toss beans with cranberry mixture. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.
Recipe from Once Upon a Chef
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
What a great recipe Katie!
I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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I am a huge mushroom lover. This recipe sounds wonderful!
I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
I am definitely not a mushroom lover but this recipe looks amazing!
Katie can make these for me anytime! Great recipe and great guest post!
OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
Aren’t portobello mushrooms the best? So many different things you can do with them!
What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂