Crisp green beans glazed with tangy-sweet pomegranate molasses and finished with pomegranate seeds and toasted almonds for a festive, elegant side dish.
Pomegranate-Glazed Green Beans with Toasted Almonds: A Sweet and Tangy Side Dish
If you’re looking for a side dish that feels special but doesn’t take much effort, this is it. Pomegranate-Glazed Green Beans with Toasted Almonds bring together sautéed green beans with tangy pomegranate molasses, toasted almonds for crunch, and juicy pomegranate seeds for a little pop of sweetness. It looks beautiful on the table and works just as well for the holidays as it does for a weeknight dinner.
I came up with this recipe because I love anything with pomegranate—it’s one of those ingredients that instantly makes things feel seasonal and a little extra. I’ll be honest, I’m not usually a huge green bean person, but this one completely changed my mind. The glaze adds just the right amount of sweet-tart flavor, the almonds give it that satisfying crunch, and the pomegranate seeds tie it all together. Even if green beans aren’t usually your thing, I have a feeling this version might surprise you.
Why You’ll Love This Recipe
Bold Flavors: The tangy sweetness of pomegranate molasses balances beautifully with fresh green beans and nutty almonds.
Quick and Easy: Ready in under 30 minutes with minimal prep and simple ingredients.
Elegant Presentation: The jewel-toned pomegranate seeds make it as beautiful as it is delicious.
Versatile: Ideal for holiday spreads or as a vibrant everyday side.
Vegan & Gluten-Free: Naturally plant-based and diet-friendly!
Ingredient Highlight: Pomegranate Molasses
Pomegranate molasses is a rich, tangy syrup made by slowly reducing pomegranate juice until thick and glossy. It’s a staple in Middle Eastern cooking, known for adding both brightness and depth to savory dishes. If you can’t find it, make your own by simmering pomegranate juice, sugar, and lemon juice—or use balsamic glaze for a similar sweet-tart finish.
Madly Delicious Must-Know Tips and Questions
- Green Bean Prep: Blanch the green beans first to lock in their vibrant color before sautéing.
- Toast Those Almonds: Toasting the almonds enhances their nutty flavor and adds a beautiful crunch to the dish.
- Don’t Skip the Pomegranate Seeds: They add a juicy burst of sweetness that complements the glaze perfectly.
Can I make this dish ahead of time?
Yes! You can blanch the green beans and toast the almonds in advance, then finish the dish right before serving.
What if I can’t find pomegranate molasses?
You can make your own by simmering 1 cup pomegranate juice, 2 tbsp sugar, and 1 tsp lemon juice until thickened—or use balsamic glaze as a quick alternative.
Can I use other nuts instead of almonds?
Definitely. Walnuts, pecans, or hazelnuts all work nicely here.
Let’s Dish About Pomegranates: Did You Know?
Pomegranates have been treasured for thousands of years and were once considered a symbol of life and prosperity. Ancient civilizations from Persia to Greece believed the fruit brought good luck and renewal, which is why it often appeared in art and celebrations. Each pomegranate can hold more than 600 seeds—talk about abundance packed into one fruit.
Make your table shine with this vibrant, flavorful side dish. Try my Pomegranate-Glazed Green Beans with Toasted Almonds!
Love pomegranate too?! I’d love to see your creations—tag me on Instagram @madly__delicious with #MadlyDelicious and #UnleashTheDelicious. Let’s celebrate all things bold, bright, and delicious together!
More Holiday Recipes
Caramelized Onion Fig Jam Phyllo Cups with Blue Cheese
Savory Onion and Apple Galette
Pomegranate-Glazed Green Beans with Toasted Almonds
Equipment
- 12-inch cast iron skillet or similar pan
- Large pot to blanch green beans
- Large bowl for ice bath
Ingredients
- 1 lb green beans, trimmed
- 2 tbsp olive oil
- 1 small yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1-2 tbsp pomegranate molasses (start with 1 tbsp and adjust to taste)
- ⅓ cup pomegranate seeds
- 2 tbsp sliced almonds, toasted
- ¼-½ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice water bath to stop the cooking for 3-5 minutes. Drain and pat dry.
- Sauté the Onion & Garlic: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3–4 minutes, stirring occasionally, until softened and golden. Stir in the garlic and sauté for 30 seconds, just until fragrant.
- Add the Green Beans: Add the blanched green beans to the skillet and toss well. Cook for 3–5 minutes, stirring frequently, until the beans are tender but still crisp. Season with salt and pepper.
- Glaze the Beans: Drizzle with 1–2 tbsp pomegranate molasses, starting with 1 tablespoon. Toss to coat evenly, letting the glaze lightly caramelize over the beans. Taste and adjust seasoning as needed.
- Finish & Serve: Remove from heat and gently fold in the ⅓ cup pomegranate seeds. Transfer to a serving dish and sprinkle with 2 tbsp toasted sliced almonds. Serve warm and enjoy this bright, tangy, and festive side!