Kalyn's Kitchen

Roasted Green Beans and Red Bell Pepper

Roasted Green Beans and Red Bell Pepper are seasoned with garlic and ginger, and these are perfect for a festive low-carb side dish. 

PIN Roasted Green Beans and Red Bell Pepper to try them later!

Roasted Green Beans and Red Bell Pepper cooked dish on baking sheet

It’s December, and I thought we should start out the holiday season with some new photos for this favorite red and green side dish that I’ve been making for a few years now! You want special side dishes for holiday meals and these Roasted Green Beans and Red Bell Pepper with Garlic and Ginger are not only beautifully red and green for the holidays, but they’re delicious! And for the updated recipe I added an extra red bell pepper for a bit more color.

And this colorful side dish is also easy to make! The beans and peppers roast at high heat for a short time, so they can cook while you’re coming up with the final touches on the meal. Stay tuned for some more festive food ideas coming up during December. I’m not much of a baker, but I’ve even been working on some cookie recipes, so let the holiday season begin!


Roasted Green Beans and Red Bell Pepper with Garlic and Ginger found on KalynsKitchen.com

How to Make Roasted Green Beans and Red Bell Pepper:

(This is just a summary; scroll down for printable recipe with nutritional information.)

  1. Preheat oven to 450F/230C.
  2. Mince the garlic and ginger and mix with the olive oil.
  3. Let those ingredients flavor the oil while you cut up the red peppers and trim the beans.
  4. Toss beans and peppers with the olive oil mixture.
  5. Spread the beans and peppers out on a large baking sheet, arranging them in a single layer as much as you can.
  6. Beans take about 20 minutes to cook; they’re done when a few beans are starting to look browned and they’re tender-crisp.
  7. Season the cooked beans with salt and pepper to taste and serve hot.

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger found on KalynsKitchen.com

More Ideas for Holiday-Worthy Green Beans:

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan 
Lemony Green Beans (with Lemon Juice and Lemon Zest) 
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts 
Barely-Cooked Green Beans with Tahini-Lemon Sauce 

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger found on KalynsKitchen.com

Roasted Green Beans and Red Bell Pepper

Yield 6 servings
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

When you want a colorful holiday side dish, you can't go wrong with Roasted Green Beans and Red Bell Pepper, and they cook quickly too!

Ingredients

  • 1 heaping tablespoon of minced garlic
  • 1 heaping tablespoon minced ginger root
  • 3 T olive oil
  • 2 red bell peppers, cut into thin strips
  • 1 lb. thin French-style green beans, ends trimmed and cut in half
  • salt and fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 450F/230C.
  2. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic.
  3. Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger.
  4. Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup and let it marinate while you prep vegetables. (This will slightly season the oil.)
  5. Cut red bell peppers into fourths lengthwise, then remove seeds and trim any white pithy parts.  Cut off rounded top and bottom parts to make it easier to cut even strips, then cut each piece of pepper into thin crosswise strips. Make the red pepper strips just slightly wider than the beans.
  6. Trim ends of green beans and cut them in half.  (To trim beans easily, loosely grab a handful and stand them up on the cutting board to line up the ends, trim, and then repeat with the other end.)
  7. Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger.
  8. Spread the vegetables out on a large baking sheet, arranging it so vegetables are in a single layer as much as you can.
  9. Roast 20-22 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.
  10. Season to taste with salt and fresh ground black pepper and serve hot.

Notes

I know some people enjoy chopping garlic, but I use my beloved garlic chopper for a recipe like this. This recipe was inspired by a recipe for roasted green beans in Vegetables Every Day, a long time favorite cookbook.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 99mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Green Beans and Red Bell Pepper use wonderfully low-carb vegetables that are loaded with nutrients, and this recipe is a great choice for any phase of the original South Beach Diet as well as other low-carb diet plans, including Paleo.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Roasted Green Beans and Red Bell Pepper

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    26 Comments on “Roasted Green Beans and Red Bell Pepper”

  1. Pingback: The 30 Best Green Bean Recipes - All using FRESH green beans!

  2. Pingback: The Best 30 Green Bean Recipes - All using FRESH green beans!

  3. This one looks so Christmas-y too! I love peppers. Will have to try!

  4. I think I'd love this just as much cold as hot!

  5. Thanks Jeanette; I loved all these flavors too.