Ingredients
2lbsfresh green beans,stem ends trimmed
2tbspextra virgin olive oil
3garlic cloves,peeled and sliced into quarters
1¼tspkosher salt
½tspground black pepper
¼tspsugar
1tsplemon zest
2tsplemon juice
½cupdried cranberries
½cupwalnuts
Preparation
Preheat the oven to 350 degrees 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 for 5 to 10 minutes, until fragrant. 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 and increase the oven temperature to 450 degrees 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 for about 10 minutes more, until the beans are tender, slightly browned and just starting to shrivel.
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.
Serve and enjoy!
