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Pecan Cranberry Roasted Green Beans

  • Author: Erin Browne
  • Total Time: 25 mins
  • Yield: 4 servings 1x


  • 1/4 cup chopped pecans
  • 1 lb fresh green beans, rinsed and ends cut off
  • 1 1/2 tsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1/4 cup reduced-sugar dried cranberries
  • 1 tsp lemon juice


  1. Preheat oven to 350F. Line a large baking sheet with aluminum foil and sprinkle the pecans onto the foil.
  2. 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.
  3. Raise the oven temperature to 425F. Place the dried cranberries in a small bowl and cover with very hot water.
  4. 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.
  5. Remove the pan from the oven, drain the water from the cranberries, and sprinkle the beans with cranberries, pecans, and lemon juice. Serve warm.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
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