Green Beans With Cranberries and Hazelnuts

Green Beans With Cranberries and Hazelnuts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Terry Doran.

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.

  • Prep time
    15 min
  • Cook time
    3 min
  • Servings
    16 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 35

  • Total Fat 2g
    • Saturated Fat 0.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 35mg
  • Total Carbohydrate 4g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 85mg
  • Phosphorus 20mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • lemon
  • black pepper
    1/4 tsp
  • fresh green beans (trimmed)
    2 lbs
  • olive oil
    1 tbsp
  • hazelnuts (coarsely chopped)
    1/4 cup
  • dried cranberries
    3 tbsp
  • salt
    1/4 tsp


  1. 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.

  2. 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.