Recipe of the Month: Holiday Sides – Roasted Green Beans, Carrots, and Cranberries with Almonds

Add a pop of color to your holiday table with this veggie side! This colorful Roasted Green Beans, Carrots, and Cranberries with Almonds side dish by Cricket Azima and The Creative Kitchen features cranberries in a simple way, without having them overpower the whole dish. Fresh cranberries have a great tart flavor and are full of vitamin C and fiber. They are also packed with more disease-fighting antioxidants than most other fruits and vegetables – making them a great, healthful addition to your holiday table!

Image credit: Country Crock

Ingredients:

1 lb. fresh green beans, trimmed and chopped in half (about 4 cups)
1 cup fresh cranberries, cut into halves
2 cups carrots, peeled and cut into ½ inch rounds
2 tbsp. olive oil, divided
1 tsp. salt
½ tsp. pepper
2 tsp. dried herbs or 1 tbsp. fresh herbs, such as rosemary or sage
1 cup chopped or slivered almonds, lightly toasted

Instructions:

1. Preheat oven to 400°.
2. Combine green beans, cranberries, carrots, and 1 tbsp. olive oil in a large bowl.
3. Add salt, pepper, and herbs of choice. Stir to coat completely.
4. Spread onto a baking sheet covered with aluminum foil, and roast in oven for 20-30 minutes, or until all vegetables are fork tender.
5. Remove from oven and allow to cool slightly. Toss with remaining olive oil and toasted almonds before serving.

Tips & Trick:

• If you can’t find fresh cranberries, frozen cranberries will work just as well!
• This recipe is easily to customize to your family’s tastes. Add your favorite herbs and nuts to make it your own.