Green Beans with Pecans, Cranberries & Parmesan is a simple way to create flavorful green beans that will stand out on the holiday dinner table.
What’s your favorite holiday side dish?
People are very passionate about what ends up on the table for holidays. In my family, it seems like each person has a favorite dish so we end up with 15 different items, which doesn’t even include appetizers and desserts.
I’m always most excited about the vegetable sides. Not sure if that’s a dietitian thing or not? I’ve never been crazy about stuffing, and while mashed potatoes are great, they are rarely the most memorable part of the meal. We have a couple of veggie sides that make an appearance each holiday: my mom’s sweet potato casserole and scalloped cabbage.
I’m usually the one pushing to try at least one new recipe each year. I cannnn’t hellllppp it. I like the classic comfort foods with a side of something new and creative.
My contribution to the holiday table this year (assuming I get the thumbs up from family update: the family loved these!) will be these delightful greens beans roasted in balsamic vinegar, olive oil, and garlic, and topped with pecans, dried cranberries, and fresh Parmesan cheese. YUM.
I actually ate a large portion of these for dinner one night with nothing else, that’s how good they are.
Did I tell you they’re as easy as pie to make? Who came up with that saying? Must have been a professional pie maker because pie can be complicated….definitely more complicated than these green beans. So these are easier than pie.
[bctt tweet=” Green beans get dressed up for the #holidays! Try this #Thanksgiving side dish! “]
How to Make Green Beans with Pecans, Cranberries & Parmesan
Snapping the ends of the green beans is a great task to occupy kids for a while or to do mindlessly while you watch wonderfully cheesy holiday movies.
Toss them on a pan and coat with the balsamic dressing then pop them in the oven. You’ll have beautifully crispy and flavorful green beans in a jiffy!
The cranberries work so well in this recipe because they provide a hint of sweetness and chewiness, plus they taste great with the balsamic vinegar. And can you ever go wrong with Parmesan cheese? Not in my world. I hope you’ll enjoy these Green Beans with Pecans, Cranberries & Parmesan as much as I did!
Green Beans with Pecans, Cranberries, & Parmesan
Ingredients
- 1 pound fresh green beans
- 2 cloves garlic minced
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- black pepper to taste
- 1/4 teaspoon salt
- 1/4 cup dried cranberries roughly chopped
- 1/4 cup pecan pieces
- 1/4 cup fresh grated Parmesan cheese
Instructions
- 1. Preheat oven to 325 degrees F. Wash and drain green beans and snap off ends. Lay green beans in a pile on a large baking sheet.
- 2. In a small bowl, whisk together garlic, balsamic vinegar, olive oil, and black pepper with a fork. Drizzle vinaigrette over green beans and toss to coat them well. Season green beans with salt. Roast green beans in oven for 20-22 minutes, being sure to toss them around halfway through cooking.
- 3. While green beans are cooking, lightly toast pecan pieces in a small skillet over low heat for 5 minutes, shaking the skillet occasionally.
- 4. Remove baking sheet from oven and place green beans in a serving bowl. Top with chopped cranberries, toasted pecan pieces, and Parmesan cheese. Serve immediately.
If you need some inspiration for your holiday menu, check out my Pinterest boards for Side Dishes, Sweets for Fall, and Appetizers!
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