Holiday Green Beans

Sharing is caring!

Looking for a side dish that’s festive, healthy, and bursting with flavor? This recipe for Holiday Green Beans is a perfect alternative to the traditional green bean casserole. Vibrant, colorful, and packed with wholesome ingredients, it’s ideal for Thanksgiving, Christmas, or even a weeknight dinner.

Print

Ingredients

• Roasted Butternut Squash
  • 1 lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
• Other Ingredients
  • 12 oz green beans, ends trimmed, cut into 1.5- or 2-inch pieces
  • 1 cup pecans
  • ½ cup dried cranberries (e.g., Craisins)
• Maple-Lemon Drizzle
  • 2 tablespoons maple syrup
  • 2 tablespoons freshly squeezed lemon juice

Instructions

1. Roast the Butternut Squash
   • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
   • In a medium bowl, combine cubed butternut squash, olive oil, salt, and pepper. Toss to coat evenly.
   • Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until softened.
   • While the squash roasts, proceed with the rest of the recipe.
2. Cook the Green Beans
   • Bring a pot of water to a boil. Add green beans and cook for 3 minutes for a crisp texture or 5 minutes for a softer, tender result.
   • Drain the green beans, then immediately rinse them under cold running water. Drain again.
3. Toast the Pecans
   • Preheat the oven to 350°F. Arrange pecan halves on a baking sheet and toast for about 5 minutes, or until they darken slightly.
   • Keep a close eye on them to avoid burning, as pecans toast quickly.
   • Chop half of the pecans for the salad while reserving the rest as whole halves.
4. Assemble the Dish
   • In a large bowl, combine the roasted butternut squash, cooked green beans, and dried cranberries. Mix gently to combine.
   • Top the salad with the toasted pecans (both chopped and whole).

Dressing Options

Choose one of these dressings to complement the dish:

• Maple-Lemon Drizzle
  • Combine 2-3 tablespoons of maple syrup with 2-3 tablespoons of freshly squeezed lemon juice. Drizzle over the salad.
• Balsamic Vinaigrette
  • Whisk together 3-4 tablespoons of balsamic vinegar with 2 tablespoons of olive oil until emulsified.
• Balsamic Glaze
  • Use store-bought glaze, or make your own by simmering 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar until reduced by half.
• Pomegranate-Based Dressing
  • Use pomegranate molasses mixed with olive oil, or a store-bought pomegranate vinaigrette.

Tips for Success

• Ingredient Substitutions
  • Swap pecans with walnuts or slivered almonds for a different nutty flavor.
  • Replace dried cranberries with raisins, dried cherries, or pomegranate seeds for added variety.
• Make-Ahead Tips
  • Roast the squash and toast the pecans a day in advance to save time.
  • Store prepared components separately and assemble just before serving.
• Serving Suggestions
  • Pair this dish with roasted turkey or ham for a complete holiday meal.
  • Add a sprinkle of crumbled feta or goat cheese for a creamy contrast.

This Holiday Green Beans recipe is a delightful mix of textures and flavors, from the crisp-tender green beans to the sweet-tart cranberries and the crunchy toasted pecans. The optional dressings allow you to customize the dish to your taste, making it a versatile and crowd-pleasing addition to any table.