As far as Thanksgiving green bean sides go, cooked to a golden crisp, these Oven Roasted Orange Pecan Green Beans, are far from ordinary. Not even close!With our cherished food holiday just a handful of days away, I thought I’d better throw out a new, quick and easy recipe for one of my favorite Thanksgiving green bean sides.
The fact is, most people expect green beans or brussels sprouts as a part of a Thanksgiving feast. Not that I’m into always doing what’s expected, but I do think it’s nice to have a few classic dishes as a part of a holiday spread.
And for the record, this is actually an exciting green bean dish! It’s far from ordinary, but it still does it’s job. And its job is to brighten the plates and buffet table!
Most of the dishes traditionally served on Thanksgiving are more or less in the same color palate. Orange, beige, brown mostly. Think about it — turkey, gravy, stuffing, sweet potatoes.
Don’t get me wrong, I truly adore these foods, and wouldn’t have a Thanksgiving without them (ever!), but it’s always lovely to add a touch of green that’s fresh and vibrant. It’s brings a plate of food to life.
Roasting the beans at a very high temperature, after they’ve been boiled, adds tremendous additional flavor from the caramelization process, from browning in the oven.
The pecans add a subtle maple flavor and lovely crunch, and the splash of sweet orange juice, finishes it off perfectly in a silky smooth butter sauce. Oh, and there’s a pinch of cayenne, which can go a long way. The touch of heat is fantastic with the other ingredients.
- The recipe is quick and easy — start to finish is just 25 minutes.
- It’s an expected dish that will wow your guests with unexpected flavors.
I make this dish often, not just for the holidays. It turns out, it’s just as delicious every other day.
Enjoy and I hope this turns out to be one of your favorite Thanksgiving green bean sides, too.
Oven Roasted Orange-Pecan Green Beans
- 1 1/4 pound green beans trimmed and cut in half
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Zest of 1 Navel orange
- Juice of 1/2 Navel orange
- pinch of cayenne
- 3 tablespoons finely chopped toasted pecans
- Salt and freshly ground black pepper
- Preheat the oven to 500 degrees F, and adjust a rack to the top third.
- Fill a large bowl with ice and water and set it aside. Bring a large saucepan of water to a boil. Add the green beans, and boil just until they’re a brighter green and tender, about 4 minutes. Drain, and immediately plunge them into the ice water. Once they’re cool, drain again, dry them with a kitchen towel, and spread them out on a sheet pan. Drizzle them with the olive oil and then toss with your hands to ensure they’re all well coated. Sprinkle with salt and pepper and spread them out evenly, in a single layer.
- Place the sheet pan in the 500 degree F oven and roast until they begin to blister and become a little bit golden, 8 to 10 minutes. (Move them around and flip them about half way through the roasting time.) Use a spatula to help you add the roasted beans to a large mixing bowl. Set aside.
- While the beans are roasting, add the butter, orange zest and orange juice to a small sauce pan. Sprinkle a little salt and pepper on top and place it over low heat. Once the butter is melted, remove the pan from the heat and drizzle the sauce over the roasted beans.
- Season to taste with salt and pepper and then pour into a serving dish. Serve hot. (Here's How to Season to Taste.)