准备

• 将烤箱加热到350°F。将蔓越莓和1杯橙汁放入一个小碗中，静置至少30分钟。
• 将核桃涂在有框的烤盘上均匀地撒在烤箱中，直至金黄色，约12分钟。将螺母转移到盘子上以冷却。冷却后，将坚果碎成小块。
• 将烤箱温度提高到450°F。将切成丁的红薯与枫糖浆，剩余的1/4杯橙汁，1/2茶匙一起扔。盐和黑胡椒。将土豆碎片铺在用来烤坚果和烤的同一带框的烤盘上，偶尔搅拌，直到嫩10到15分钟。搁置
• 与此同时,把1/4杯4 qt.水和盐to a boil in an 8-qt. pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.
• When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

提前提示

您可以将此食谱提前4个小时，然后在您拍摄绿豆后停止。将热的绿豆插入冰浴中以停止烹饪，在漏勺中充分排水，然后放在一边，直到准备好食谱。