2 pounds fresh green beans, stem ends trimmed
4 cloves garlic, peeled and sliced into quarters
2 tablespoons extra virgin olive oil
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts (toasted if desired; see note
Preheat the oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Toss green beans with garlic, olive oil, salt, pepper and sugar directly on the prepared baking sheet. Roast the beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more. Add lemon zest, lemon juice, cranberries and walnuts and toss well. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.
Note: To toast the walnuts, bake them on a sheet pan in a 350 degree oven until fragrant, about 10 minutes.