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Green Beans with Roasted Nuts and Cranberries

Green Beans with Roasted Nuts and Cranberries

Real Simple APRIL 2008

  • Yield: Makes 8 servings


  • Kosher salt and pepper
  • 1 1/2 pounds green beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup roasted, unsalted mixed nuts, roughly chopped
  • 1/4 cup dried cranberries


Bring a large pot of water to a boil.

Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.

Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.

Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

Serve warm or at room temperature.

Stress-Less Tip: Don't bother pulling out the sauté pan. Using roasted nuts eliminates the need to toast them on the stovetop.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 60%
  • Fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 306mg
  • Carbohydrate: 11g
  • Fiber: 4g
  • Protein: 3g

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Green Beans with Roasted Nuts and Cranberries Recipe