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.
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!
Tender green beans, sweet cranberries, toasted almonds, and caramelized onions make this side dish a guaranteed crowd pleaser.
Ingredients
- 1 1/2 lb fresh green beans, stems removed
- 1/4 red onion, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 2 cloves garlic, minced
- 2 tbsp grapeseed or olive oil
- 1 tbsp liquid smoke
- 1/2 tbsp coarse sea salt
- 1 tsp cracked pepper
- Pinch of rosemary needles
- Sprinkling of brown sugar (optional)
Instructions
- Heat oil over medium-low heat in a braiser or oven-safe heavy-bottom pan.
- Add all ingredients and lightly sauté for 5 minutes or until the onions start to soften.
- Transfer pan to a 425º F oven and roast for 5 min. Stir, then roast for another 3 to 5 minutes or until the almonds and onions have a nice caramel color on them.
- Remove from oven, stir again, and transfer to a serving dish.
Notes
If you're making this as a side for more than 2 or 3 adults, I suggest doubling the recipe.
