> 2 lbs green beans, trimmed
> 2 cloves garlic, minced
> 2 tbsp reduced-sodium soy sauce
> 2 tbsp olive oil
> 1/2 cup pomegranate seeds
> 1/2 cup toasted walnuts, roughly chopped
> 1/4 cup fresh parsley, finely chopped
> 1/4 cup fresh mint, finely chopped
Preheat oven to 400°F. In a large bowl, toss the green beans together with the garlic, soy sauce, and oil. Season with salt and pepper. Spread in an even layer on 2 large parchment-lined baking sheets. Roast 20–25 min., until crisp-tender.
Before serving, in a small bowl, combine the pomegranate seeds, walnuts, parsley, and mint. Transfer green beans to a serving platter. Top with pomegranate mixture and serve immediately.