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

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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

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11 Responses to “Apple Cranberry Cake-Pie”

  1. #
    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

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    2
    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

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    3
    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

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    4
    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

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    5
    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

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    6
    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

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    7
    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

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    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

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    9
    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

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    10
    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

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    11
    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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