Wow, this might be the only way I am ever going to make green beans again. OK, that’s probably an exaggeration, but these roasted green beans with cranberries and almonds far exceeded my expectations. I’ve seen this dish done many different ways, and I thought I could do better. I put a lot of thought, research, and planning into developing this recipe, and it seems to have paid off.
The combination of flavors is perfect. Nothing overpowers the dish, and the sweet, salty, and smoky flavors really compliment each other nicely. I was a little uncertain if rosemary belonged, but I listened to my gut, and my gut was right. Rosemary is one of those herbs that can easily take over a dish, but I used it sparingly, and it seemed to be just the right amount.
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Even though green beans are the focal point of this dish, it’s really the almonds that steal the show. At least for me. They browned nicely in the oven, and that toasted flavor was accentuated perfectly by the liquid smoke. That, combined with the sweetness of the cranberries and red onions, crated a total mouth-gasm.
I really hope you give this recipe a try and let me know what you think!