Easy Green Beans And Cranberries Food

ROASTED GREEN BEANS WITH CRANBERRIES & WALNUTS

Steps:

• Preheat the oven to 350°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 until until fragrant, 5 to 10 minutes. 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 (you'll use it for the green beans) and increase the oven temperature to 450°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 until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
• 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.

GREEN BEANS WITH CRANBERRIES

Steps:

• Steam the green beans to desired tenderness.
• Place green beans in a bowl. Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well.
• Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well
• Cut in half for bite-size green beans.
• Place chopped walnuts in a small frying pan with a little butter. Toast on the stove top until lightly brown.
• In a small bowl, whisk together the walnut oil, vinegar and Dijon mustard. Stir in the salt and pepper.
• Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette.
• Place on a platter or serving dish and sprinkle with the blue cheese.

GREEN BEANS WITH DRIED CRANBERRIES

Steps:

• Steam green beans in 3/4 inch boiling water until tender, about 6 minutes. Drain; transfer to a serving dish. Drizzle with olive oil, and toss with cranberries. Season with salt.

EASY GREEN BEANS AND CRANBERRIES

Steps:

• Cook beans as directed on bag, adding orange peel before cooking; drain.
• Stir in cranberries and honey. Top with bacon bits.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

HOLIDAY BEANS WITH CRANBERRIES

Steps:

• Cook beans to tender crisp.
• adding orange peel before cooking, drain.
• Stir in cranberries and honey.
• Top with bacon bits.
• Heat through (if using fresh cranberries, wait until they start to pop).