How to Make Thanksgiving Green Beans with Cranberries and Hazelnuts
Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole. If you can’t find hazelnuts, sliced almonds, walnuts, or pecans work just as well.
This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 16 servings and can be found here.
10 min prep time
3 min cook time
10servings
1/2 cup
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Step-By-Step Instructions:
- In a small bowl, combine the oil, nuts, cranberries, salt and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
- Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
Nutrition facts
10 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
35
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
35mg
2% -
Total Carbohydrate
4g
1%-
Dietary Fiber
2g
7% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
1g
-
Potassium
85mg
2%
Ingredients
fresh green beans (trimmed)
1 1/4 lbs
olive oil
2 tsp
chopped hazelnuts
2 1/2 tbsp
dried cranberries
2 tbsp
salt
1/8 tsp
black pepper
1/8 tsp
zest of 1 lemon
1