Looking to break out of the norm or just arn’t a fan of traditional green bean casserole? Try this on for size! Roasted green beans with toasted pecans, dried cranberries, and balsamic!
Sometimes I have good intentions and then totally drop the ball. Like when I received a cookbook all about berries in early spring and immediately bookmark several recipes to make (grilled chicken with raspberry balsamic and golden and red raspberry tart), and then suddenly it’s November. Oops. But thankfully cranberries are also a berry and they are in full swing right now! Proof that berries can be enjoyed year round.
This recipe is for a roasted green bean salad tossed with toasted pecans and dried cranberries and topped with balsamic. You could prepare it in advance and enjoy cold like a traditional salad but in my opinion roasted veggies are best when served warm so that’s exactly what I did. I tweaked the recipe a bit per my preferences (and what I have on hand) and it came out beautifully. Watch out green bean casserole.
Love berries year round as much as I do? Enter my giveaway at the bottom of this post to get your hands on a copy of the Berries: Sweet & Savory Recipes cookbook!
One year ago: White Skillet Lasagna with Butternut Squash and Kale
Two years ago: Buffalo Chicken Enchiladas
Three years ago: Single Serving Deviled Eggs
Four years ago: Elvis Fluffernutter Rice Krispie Treats
Six years ago: Gluten-Free Peanut Butter Chocolate Bars
ROASTED GREEN BEAN SALAD WITH CRANBERRIES AND TOASTED PECANS
2 lb. fresh green beans, trimmed*
2 Tbsp olive oil
4 cloves garlic, peeled and quarterd
1-1/4 tsp salt
1/2 tsp black pepper
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1 tsp lemon juice
2 tsp balsamic vinegar
1 tsp lemon zest (optional)
- Preheat oven to 450 degrees and line a baking sheet with foil. Set aside.
- In a large bowl, toss the green beans in the olive oil, garlic, salt, and pepper until evenly distributed. Spread on prepared baking sheet and roast for 15 minutes, stir and continue roasting for 10-15 minutes or until just starting to brown.
- Remove from oven. Sprinkle lemon juice over the beans and toss to coat. Add pecans and cranberries and toss again. Transfer to a serving platter, drizzle with balsamic reduction, top with lemon zest (if using), and serve immediately. (Alternatively, if you prefer a cold salad, chill for 2 hours before serving.)
* I cheated and used a thawed bag of French style green beans because it’s what I had
Source: Adapted slightly from Berries: Sweet & Savory Recipes by Eliza Cross.
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Disclosure: I was provided with a complimentary copy of the cookbook for review and another to giveaway by Gibbs Smith Books. All thoughts and opinions are my own.