Roasted Green Beans with Cranberries and Walnuts
Total Time
40 Minutes
Prep Time
15 Minutes
Cook Time
25 Minutes
Rating
4.69 out of 5 stars
(32)
Ingredients
6-8 servings
- 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
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Preparation
Step 1
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 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.
Step 2
Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
Step 3
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.
Step 4
Drain the cranberries.
Step 5
Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.
Step 6
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Chef's notes
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.
