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This recipe for green beans with pomegranate seeds proves that even just five ingredients can create a rustic and versatile side dish.
Delicious dishes don’t necessarily need a mess of ingredients to shine. These green beans with pomegranate seeds are a testament to that fact, featuring just five ingredients to that work together to enhance the natural flavors of the fresh produce.
If you only know green beans from holiday casseroles, this recipe will open up a whole new world. Oven-roasted green beans stay vividly green, and the dry heat concentrates their subtle, earthy flavors, which are further enhanced by the pungency of minced garlic. In addition to bright pops of color, the pomegranate seeds add juiciness to counteract the crisp-tender beans, and their sweet-tart flavor contrasts splendidly with the earthiness of the dish.
The ruby-red seeds really pop on a bed of green, so guests will gravitate toward these vegetables with curiosity and delight. This simple dish is highly versatile, comfortable beside any meal and in any social setting.
Ingredients for Green Beans with Pomegranate Seeds
Fresh green beans
Olive oil
Kosher salt
Fresh garlic
Pomegranate seeds
Directions
Step 1: Cook the green beans
Preheat the oven to 425°F. Place the beans in a greased 15x10x1-inch baking pan. Drizzle them with the olive oil and sprinkle them with the salt, then toss to coat. Roast the beans for 10 minutes, stirring once.
Editor’s Tip: Add other seasonings at this stage, like onion powder, paprika or crushed red pepper flakes, if you like.
Step 2: Finish with the garlic and pomegranate
Add the garlic to the pan, then roast until the beans are crisp-tender, five to seven minutes longer. Sprinkle the green beans with the pomegranate seeds before serving.
JOSH RINK FOR TASTE OF HOME
How to Store Green Beans with Pomegranate Seeds
Let any leftovers cool down completely, then transfer them to an airtight container and refrigerate them. They will keep for up to four days. Reheat the dish in a skillet over medium heat, or in the microwave until properly heated through.
Green Beans with Pomegranate Seeds Tips
JOSH RINK FOR TASTE OF HOME
What do I serve with green beans with pomegranate seeds?
You can pair this dish with a classic roast chicken, grilled steak or even baked salmon. Use it as a healthy side dish for your favorite pasta recipes, or make it to bolster an easy weeknight dinner.
How do I properly seed a pomegranate without making a mess?
Removing seeds from a pomegranate can be easily done with a knife and a bowl of water. Start by cutting the top part off the pomegranate, then quarter it. Keep the sections in a bowl of cold water for about five minutes. This helps tighten the membranes, making it easier to remove the seeds. After it rests, gently push out the seed clusters into the same water bowl to prevent any mess.
What other toppings can I add to green beans with pomegranate seeds?
Chopped toasted nuts will provide a welcoming crunch to this green bean dish. We suggest either almonds for their hints of bitterness, or pistachios for their earthiness. You could even sprinkle on candied pecans to add both texture and a little sweetness. Grated Parmesan or Grana Padano would be excellent additions too. Or crumble on some creamy goat cheese for added savoriness and a smooth texture.
TEST KITCHEN APPROVED
Ingredients
2 pounds fresh green beans, trimmed 2 tablespoons olive oil 3/4 teaspoon kosher salt 4 garlic cloves, minced 1/4 cup pomegranate seeds
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Directions
Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once.
Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
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These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida
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