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Simple Oven-roasted Green Beans and Red Peppers Cooking Recipes

Oven-roasted Green Beans and Red Peppers


Roasting gives these beans a very special character. For the best results, use large fresh Blue Lake beans. Serve them next to a perfectly grilled steak or a large chunk of grilled tuna.


Makes 6 to 8 servings

  • 1 1/2 pounds green beans, topped, tailed, and strung if necessary

  • 1 large red bell pepper, seeded and cut into long 1/4 inch strips

  • 2 tablespoons olive oil

  • 1/2 teaspoon dried thyme, or more to taste

  • Salt and freshly ground black pepper to taste

  • Chopped fresh thyme

  1. Preheat the oven to 450F.

  2. Toss the beans and bell pepper in a medium-size bowl with the boil. Spread them in a shallow roasting pan large enough to hold the beans in a single layer.

  3. Sprinkle with the dried thyme. Roast, tossing with a spatula once or twice, until tender, about 10 minutes. It is fine for them to have golden brown ends.

  4. Season well with salt and pepper, and serve hot, garnished with the fresh thyme.

More about Cooking with Green Bean Recipes


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