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. 
that cake is so beautiful, and sounds delicious!
Wow! Your pictures are amazing! I would love to sink my teeth into that cake right now!
Well…. you’ve done it again! Now, I simply have to add this to my Christmas Eve repetoire. It is fabulous! So many recipes….not enough time!
http://www.simplysweeter.blogspot.com
wow! this look unbelievable. I might have to conquer my fear of baking just for this.
Wow, that is stunning! Nice job!
Whoa..this looks beyond incredible…I dont think my sweet tooth will be satisfied ever without this!
I have to do this for Christmas dessert! Thanks for sharing!
C’est magnifique! Great job!!
Seriously, that looks downright sinful and gorgeous!!! Just amazing Jen!
wow, this is over the top 🙂 but totally worth it!! looks awesome!
What a great combination of flavors! I can almost smell the cake. Yum!!
STUNNING! Good job on this, I want a piece!
…great cake!!! and happy bday to Z!!! Hugs, ciao Flavia
What am amazing cake! I love the bright red and contrasting white, simmply beautiful!
What a beautiful cake! My family would love this. Cheesecake and red velvet are my hubby’s favorites. Maybe I will make it for his birthday!
Talk about impressive! You go!
And just when I think you can’t keep coming up with brilliant ideas and delicious photos…this looks/sounds utterly amazing!
Cheesecake in between the cake layers… OMG. You so outdid yourself. That is amazing!
Wow. I saw a similar cheesecake but couldn’t fint a recipe so resolved to just make “plain ole red velvet cupcakes.” This looks so much better!
Oh My – this looks so amazing!
that looks awesome! I saw something similar in the Sam’s club add that I’ve been wanting to try but homemade would be even better
This cake looks so beautiful and I bet it tastes INCREDIBLE! I couldn’t print it out fast enough – I’m definitely trying it in the new year! Wow!
this has been on my ‘want to try’ list for a while! Maybe this will be the push i need to give it a try!
That cake looks gorgeous and delicious!
This is so cool! The only reason I like red velvet is the cream cheese frosting and this just takes it to a whole new level!
Wow, where to begin?! That bright red is gorgeous! The cheesecake hiding in the center sounds ridiculously delicious! Gorgeous photos too:)
this is a perfect holiday cake! great idea.
What a great idea! I love how the cheesecake layer looks so impressive sandwiched between the shockingly red red velvet layers!
Ok this looks amazing!
Hey girl, I am 100% sure I am going to make this for Christmas…it looks amazing! Just wondering…you used a 9″ springform pan for the cheesecake, right?
Joanne, Sorry for the delay, but yet, I used a springform pan for the cheesecake. I think that’s why it came out a tad bigger than the cake layers. Did you make it for Christmas? How did it turn out?
I made this for Christmas and it was absolutely AMAZING! My family really enjoyed it and I already have thoughts of the other cakes that would be incredible with a layer of cheesecake inbetween. What a great idea!
This looks amazing! I am making 60 red velvet cupcakes for my cousin’s homecoming. I used the red velvet recipe without the cheesecake…AMAZING! The best recipe I have found yet. Thanks, keep it up!