Roasted Green Beans with Cranberries and Walnuts
 Roasted green beans with tart cranberries and crunchy walnuts make the perfect simple yet elegant holiday side dish. Ingredients 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 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 Instructions 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 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. Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside. 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. Drain the cranberries. Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary. 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 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. Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside. 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. Drain the cranberries. Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary. Nutrition Information Powered by Per serving (8 servings) Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 15 g Sugar: 9 g Fiber: 4 g Protein: 2 g Sodium: 301 mg Cholesterol: 0 mg Per serving (8 servings) Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 15 g Sugar: 9 g Fiber: 4 g Protein: 2 g Sodium: 301 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.