This festive and tasty green bean recipe makes for a great Holiday table side dish. The green beans are roasted and then topped with balsamic glazed cranberries and toasted garlic and almond breadcrumbs. Not that there is anything wrong with plain old green beans but this dish brings them up a notch. So impress your guests with these festive green beans.
There is nothing I love better than roasted veggies on a cold day. Green beans come out perfect with roasting and there is little you have to do to them. Simply wash and place on a sheet pan, drizzle with olive oil and roast in a 400 degree oven for about 20 minutes. Easy simple and delicious.
Fresh cranberries are a fruit that screams the Holiday's are here as they can usually be found in most stores this time of year. To make the cranberry sauce you simply add the balsamic vinegar, brown sugar, a little water and cook over low heat for about 25 minutes. The sauce will thicken even after you take it off the stove. Cooking it low and slow helps the cranberries retain their shape.
To make the breadcrumbs I simply tore a few slices of bread into pieces and ran them through a food processor until I got a nice crumb texture. Then you sauté the breadcrumbs with olive oil, along with almonds, sliced garlic and a pinch of salt and pepper until they turn golden brown. These breadcrumbs also make for a great topping to any casserole dish.
I made this recipe using the Flavis line of breads. Flavis products are a kidney friendly brand as they are lower in protein, sodium, potassium and phosphorous. Their bread also offers a great dose of fiber! I used their bread to make the garlic and almond breadcrumbs for a perfect crunchy topping. To learn more about Flavis products click here.
So if you are like me and love green beans and cranberries this is the dish for you. It is a perfect combination of sweet, tart and crunchy.
Roasted Green Beans with Cranberries & Toasted Garlic and Almond Breadcrumbs
Author: Brittany Sparks
Makes: 8 (1 Cup) Servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 minutes
1.5 lbs Green Beans (~7 ½ Cups), Washed and Trimmed
1 Medium Onion, Cut into strips
1 Tbsp Olive Oil
Cranberry Balsamic Sauce
2 Cups Fresh Cranberries
1/4th Cup Water
2 Tbsp Balsamic Vinegar
2/3 Cup Brown Sugar, Unpacked
Garlic and Almond Breadcrumbs
2 Slices Flavis Hearty White or Brown Bread
1/4 Cup Almonds, Thinly Sliced or Slivered
2 Garlic Cloves, Thinly Sliced
1/4th Tsp Salt
1/4th Tsp Pepper
1 Tbsp Olive Oil
Freshly Chopped Parsley
Preheat oven to 400 Degrees.
Wash and trim green beans and cut into 1 ½ to 2 inch pieces, (you can also leave whole depending on your preference). Slice onion into strips or roughly chop. Place the green beans and onion on a baking sheet. Drizzle with 1 Tbsp olive oil and bake at 400 degrees for 20 minutes.
Meanwhile prepare the cranberry sauce. In a saucepan add the cranberries, water, brown sugar and balsamic vinegar and stir to combine. Heat the mixture over medium heat and bring to a boil. Once it has come to a boil reduce heat to low and gently simmer for 25-30 minutes, stirring occasionally. Cooking over a low heat will allow most of the cranberries to retain their shape.
To make the breadcrumbs tear the bread into 1 inch pieces and process in a food processor until you have small crumbs.
In a large skillet heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs, almonds and salt and pepper. Stir frequently for 5 minutes or until they start to turn golden brown. Add the sliced garlic and cook stirring frequently for 1 more minute. Remove from heat.
Top the green beans with the cranberry sauce and spoon the breadcrumbs on top. Garnish with freshly chopped parsley.
Serving Size (1 Cup):
Calories 154, Protein 2.7 g, Total Fat 5.2 g, Saturated Fat 1.2 g, Sodium 110 mg, Total Carbohydrate 27 g, Dietary Fiber 4.6 g, Potassium 268 mg, Phosphorous 55 mg, 61 mg Calcium.
This recipe was created for Flavis. Their products are tasty and great for those with chronic kidney disease as they are low in protein, sodium, potassium and phosphorous! All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Nutrition by Brittany possible!