Roasted Green Beans and Brussels Sprouts
This easy roasted green bean & Brussels sprout recipe is hearty, nourishing, and packed with flavor. The perfect side for Thanksgiving dinner or any night of the week!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh green beans (trimmed)
- 2 medium shallots (peeled and thinly sliced)
- 2 pounds fresh Brussels sprouts (washed, trimmed, and halved)
- 3 tablespoons olive oil (divided)
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup roughly chopped roasted pecans
- ¼ cup roughly chopped naturally sweetened cranberries
Instructions
- 1
Heat the oven to 400F.
- 2
Place the green beans and shallots on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
- 3
Place the brussels sprouts on a second large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
- 4
Put the green bean and shallot pan on the top shelf of the oven, and the Brussels sprouts pan on the bottom shelf. Roast for 15 minutes, remove the pans from the oven, stir the vegetables on each pan, then place the pans back in the oven on alternate racks.
- 5
Roast an additional 15 minutes, then remove from the oven. Stir the Brussels sprout and return from the oven for an additional 15 minutes, until browned and crispy, for a total of 30 minutes total for the green beans, and 45 minutes for the Brussels sprouts.)
- 6
Remove the Brussels sprouts from the oven, and add the roasted green beans and shallots.
- 7
Drizzle with an additional 1 tablespoon olive oil and lemon juice, stirring to combine.
- 8
Spoon the brussels sprouts, green beans, and shallots to a platter. Sprinkle with pecans and cranberries. Taste and add additional salt or lemon juice if you like.
- 9
Serve warm or at room temperature.