These easy oven roasted green beans flavored with cranberries and toasted pecans are simple enough for every day, but yummy enough for your holiday guests. Green beans are a versatile vegetable that lends itself well to a bit of nutty sweetness, and don’t the bright green and red colors look so pretty on the plate?
Oven roasted green beans have a crunchier texture than their boiled or simmered bretheren. Some people don’t like the soft texture of cooked green beans and prefer them to have more of a bite left to them. Roasting green beans in the oven is a perfect solution, and this method opens up more opportunities for flavoring and seasoning as well.
I’ve posted this recipe using a smaller portion, but it is easily doubled (or tripled!) if you are making these to feed your holiday crowd. You can roast multiple pans at the same time if you need, just rotate your pans if your oven tends to have hot/cold spots (like mine… grr..) Enjoy!
|Pecan Cranberry Roasted Green Beans|| |
- ¼ cup chopped pecans
- 1 lb fresh green beans, rinsed and ends cut off
- 1½ tsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
- ¼ cup reduced-sugar dried cranberries
- 1 tsp lemon juice
- Preheat oven to 350F. Line a large baking sheet with aluminum foil and sprinkle the pecans onto the foil.
- Toast the pecans in the oven until they begin to darken and become fragrant. This usually only takes a few minutes, so watch them closely! Remove from oven and transfer the toasted pecans to a bowl.
- Raise the oven temperature to 425F. Place the dried cranberries in a small bowl and cover with very hot water.
- On the same baking sheet, toss the prepared green beans with the olive oil, garlic, and a generous sprinkle of salt and pepper. Roast in the oven for 14-16 minutes, tossing once halfway through. You can roast them for as little or as long as you want, depending on how soft you want your green beans. A shorter roasting time will result in bright green beans that retain crunch, longer will result in darker beans that are softer.
- Remove the pan from the oven, drain the water from the cranberries, and sprinkle the beans with cranberries, pecans, and lemon juice. Serve warm.
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