#CranberryWeek ~ Roasted Green Beans with Cranberries

 Caroline of Caroline's Cooking has brought together some of her blogger friends to share with you a festive week filled with cranberry recipes - dried cranberries, fresh or frozen cranberries, cranberry juice - you will find lots of variations of delicious cranberry recipes today and through the coming week! Make sure to come back and visit every day to get you in the Holiday baking and cooking mood!

This recipe was quick, easy, and really delicious. I am a huge fan of roasting vegetables, and the smokiness the roasting brings out in the green beans is such a lovely complement to the tang of the cranberries, and a little bite from the garlic. These would be a perfect side dish on your Thanksgiving table this year!

See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

Roasted Green Beans with Cranberries adapted from Once Upon A Chef

2 pounds fresh green beans, ends trimmed
1 TBS minced garlic
2 tablespoons extra virgin olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1/2 cup dried cranberries
1/2 cup chopped pecans


  1. Line a baking dish with aluminum foil and preheat oven to 450 degrees.
  2. Spread the green beans out on the prepared sheet and drizzle with the olive oil, garlic, sugar, salt and pepper. Use your hands to toss the beans and ensure everything is evenly distributed. 
  3. Place in the oven - bake for 15 minutes. Remove, toss green beans to promote even roasting, and return to the oven for 10 more minutes. 
  4. Remove when fully roasted (should be starting shriveled, and a fair amount of evenly browned green beans). Add cranberries and chopped pecans and toss again. Serve immediately. 


  1. I am always ready to try a recipe that makes vegetables more interesting. This looks delicious! Thanks for sharing at sides and pies.


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