Thanksgiving Green Beans with Cranberries and Hazelnuts

Thanksgiving 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.
Source: Diabetes Forecast. 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. 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.

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

Nutrition Facts

10 Servings

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

  • Total Fat 2g
    • Saturated Fat 0g
    • 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



  • 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. 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.

  2. 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.