Holiday Green Beans with Pomegranates and Almonds Recipe

Recipe Classifications

Cuisine:

American, Italian

Meal:

Lunch, Dinner

Diet:

Gluten-Free, Dairy-Free, Vegan, Vegetarian, Soy-Free

Rainbow:

Brown / White, Green, Red

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 15 Minutes)

This Holiday Green Beans with Pomegranates and Almonds Recipe not just adds vibrancy to your table but it also boasts flavors and nutrients. 

Holiday Green Beans with Pomegranates and Almonds Recipe

Pomegranates are loved for centuries. Many times, in photos of ancient banquets, you’d see pomegranates on the table. Why so? Pomegranate is such an extremely healthy fruit. 

Holiday Green Beans with Pomegranates and Almonds Recipe

The red hue comes from polyphenols, which are micronutrients that are full of antioxidants. Indeed, pomegranate has copious amounts of antioxidants! Plus, it covers more than 40% of your daily Vitamin C requirement. It also contains Vitamin E, folate, potassium, and Vitamin K. Thus, this fruit not only prevents cancer, Alzheimer’s disease, diabetes, and other diseases, but it also improves memory function, lowers blood pressure, aids digestion, and enhances cardiovascular, digestive, and reproductive health.

Holiday Green Beans with Pomegranates and Almonds Recipe

Whew! That’s a lot! And it’s just the pomegranate. We still have almonds and green beans! Well, you’ve got the point already– this recipe is a must-have not only on your holiday tables but also for the rest of your lives! Not to mention that you can concoct this wholesome dish easily in 15 minutes!

Holiday Green Beans with Pomegranates and Almonds Recipe

Holiday Green Beans w/ Pomegranate and Almonds

A traditional holiday recipe with a twist! It’s vibrant, light, and oh so refreshing, making it a perfect side dish to any meat or main entrée. Thanks to the almonds and pomegranate arils that are featured in this recipe. Not to mention that it’s super easy and quick to make!
Course Side Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Shocking Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 120kcal

Equipment

  • Large Pot
  • Serving Board

Ingredients

  • 1 1/2 pounds fresh green beans ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1/2 cup sliced almonds lightly toasted
  • 3/4 cup pomegranate arils

Instructions

  • Bring a large pot of lightly salted water to a boil. Add the beans into the pot and cook for about 5 to 7 minutes or until they’re tender-crisp.
  • Drain and transfer them into a bowl filled with ice water to shock and stop the cooking process.
  • After 5 minutes, drain the beans and pat dry with paper towels. Transfer to a medium-sized bowl. Add in EVOO and season with salt and pepper to taste. Toss to coat well.
  • Arrange the beans onto a serving board or platter and sprinkle with almonds and pomegranate arils. Serve and enjoy!

Notes

  • To toast almonds, you may spread a large batch on a baking sheet and toast them for about 5 to 7 minutes in an oven set at 350ºF. Or, if you have sliced or slivered almonds already, you can use a nonstick skillet too!
  • This recipe yields 8 servings because it’s part of a 5-course menu. If you’re using this recipe as a standalone meal, simply double the serving size and consider the nutritional information doubled as well.

Nutrition

Serving: 0.5cup | Calories: 120kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 277mg | Fiber: 4g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg

Love this recipe? Share with us your thoughts in the comments section below.

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The Husband

The Husband

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 
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