Dare I say that tangy pomegranate-glazed green beans might be the new green bean casserole? They take about 20 minutes to make, including prep work, they're bursting with bright flavor, and they go well with just about any main entrée you can think of (including turkey, of course).
Pomegranate-Glazed Green Beans FAQs
I prefer to use fresh green beans because they get that perfect tender-crisp flavor when steamed. However, if you can't find them in the produce aisle of your grocery store, head over to the frozen section and grab two bags of frozen green beans instead and cook them according to the package directions. Using frozen will cut out most of your prep time, and they'll cook faster, too!
If all you can find are pre-trimmed green beans, I recommend getting frozen instead (see previous question). So far, I have been disappointed 100% of the time with pre-trimmed beans; they are almost always slimy, no matter how recently the package swears they've been prepped, and the ends turn brown when I cook them, which means I have to do my own trimming anyway. Unlike butternut squash and carrots, which I'm happy to buy pre-cut, I find that green beans are one of those foods you're better off prepping yourself.
Pomegranate molasses is pomegranate juice that has been cooked down (reduced) to a syrup consistency. It has a sweet-and-sour flavor and is delicious in everything from desserts to grilled and roasted meat.
Check the international aisle of your supermarket, look near the syrups or baking ingredients in a specialty food store, or buy it online. Once opened, it will keep indefinitely in the refrigerator.
10 Other Uses for Pomegranate Molasses
I hesitate to post recipes that call for unusual ingredients, but these pomegranate-glazed green beans make tracking down pomegranate molasses totally worth your while. Here's how to use up the rest of the bottle:
- Drizzle some over vanilla, chocolate, coffee, or butter pecan ice cream
- Whisk it into homemade vinaigrette
- Make your own pomegranate soda by mixing some into plain seltzer
- Use it as a marinade or glaze for roast chicken or steak
- Add it to roasted veggies for an extra flavor boost
- Stir a little into warm oatmeal or rice pudding
- Bake this cake (and send me a slice)
- Use it to make sweet and sour meatballs
- Mix it into hummus
- Whip up a batch of muhammara (a traditional Middle Eastern roasted red pepper and walnut dip)
Looking for more special occasion and side dish recipes? Browse Every Night Meals' holiday recipe archive.
Pomegranate-Glazed Green Beans with Caramelized Shallots and Walnuts
- Cutting board and knife
- Large pot with steaming basket
- ¾ cup unsalted walnuts, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 6 ounces shallots (2 medium), thinly sliced
- 1 teaspoon kosher salt, plus more as needed
- 2 pounds fresh green beans, trimmed
- 3 tablespoons pomegranate molasses
- 1 teaspoon honey
- 1½ tablespoons freshly squeezed lime juice
- Freshly ground black pepper
- Bring a few inches of water to a boil in a pot with a steamer basket set on top.
- While the water heats up, place a large skillet over medium-high heat and add the walnuts. Toast the nuts for 3 to 5 minutes, just until they start to brown. Immediately remove the skillet from the heat and dump the toasted walnuts into a bowl. Set aside.
- Return the skillet to the stove over medium-high heat and drizzle in the oil. When the oil is hot, add the sliced shallots and a big pinch of salt. Cook for about 5 minutes, stirring frequently, until the shallots are tender and caramelized. Remove the skillet from the heat and set aside.
- Meanwhile, as soon as the water comes to a boil, place the green beans in the steamer basket. Cover and steam for 4 to 5 minutes, until the beans are crisp-tender. Immediately turn off the heat and transfer the steamed green beans to a serving bowl or platter.
- Add the caramelized shallots to the serving bowl, along with the 1 teaspoon of salt, pomegranate molasses, honey, lime juice, and a few grinds of black pepper. Toss well, taste, and add more lemon juice, pomegranate molasses, or salt as desired.
- Top with the toasted walnuts and serve.
Recipe adapted from Maureen Abood's Green Beans with Onions and Pomegranate.
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