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Roasted Green Beans and Red Bell Pepper with Garlic and Ginger

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger are perfect for Christmas or any holiday where you want a festive side dish. These delicious beans are low-carb, Keto, low-glycemic, Paleo, vegan, gluten-free, meatless, South Beach Diet Phase One, and dairy-free, so you can make them for anyone! Use the Diet-Type Index to find more recipes like this one.

PIN Roasted Green Beans and Red Bell Pepper with Garlic and Ginger!

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

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

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

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

Season the cooked beans with salt and pepper to taste and serve hot.

More Ideas for Holiday-Worthy Green Beans:

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan ~ Kalyn’s Kitchen
World’s Best Green Bean Casserole ~ A Veggie Venture
Lemony Green Beans (with Lemon Juice and Lemon Zest) ~ Kalyn’s Kitchen
Roasted Green Beans with Onions and Bacon ~ Crazy for Crust
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts from Kalyn’s Kitchen
Nana’s Famous Green Beans ~ Mom on TimeOut
Barely-Cooked Green Beans with Tahini-Lemon Sauce ~ Kalyn’s Kitchen

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger

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

Ingredients:

  • 4-5 large garlic cloves, finely minced (1 heaping tablespoon of garlic, see notes)
  • 1 heaping tablespoon minced ginger root
  • 3 T olive oil
  • 2 red bell peppers, cut into thin strips (just slightly thicker than the beans)
  • 1 lb. thin French-style green beans, ends trimmed and cut in half
  • salt and fresh-ground black pepper to taste

Directions:

  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.
  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.

All images and text ©

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 with Garlic and Ginger use wonderfully low-carb vegetables that are loaded with nutrients, and this recipe is a great choice for any phase of the South Beach Diet as well as other low-carb diet plans, including Paleo.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

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24 comments on “Roasted Green Beans and Red Bell Pepper with Garlic and Ginger”

  1. You know, I think you've just inspired me to have an asian-inspired Christmas dinner. My parents will be eating lasagna (filled with meat, so I won't be able to eat it) but I think have both italian and Asian-flavored options next to each other could be fun! I love the sound of this! And these are actually veggies that my family will eat!

  2. Festive and delicious! I'm saving this for that other holiday. I always struggle with timing the vegetables with the meat, and I love the taste of roasted vegetables. How easy to put them in the same oven together.

  3. Joanne, I love the idea of Asian food for Christmas. Truly this was so good, I think it would go with lots of main dishes.

    TW, I know what you mean about timing the vegetables with the meat. A vegetable dish that cooks in just 15 minutes is always a good thing in my book!

  4. Gorgeous green bean dish…love all of that garlic! And I am with you on the roasting veggies, love em'

  5. I love the colors of this dish!! I've been on a bit of a ginger kick, so I know I'd love this!

  6. Magic of Spice, thanks. I love roasted green beans especially!

    Deborah, it's definitely nice and gingerey!

  7. I've just had these beans for lunch and they were delicious! I had some leftover ham with cranberries and the beans complemented the meat perfectly.
    I've never had roasted beans before – so yummy! I have become such a fan of roasted vegetables and I roast broccoli and cauliflower on a regular basis.
    I'll make this recipe again – next time for my bofriend. He's not really into vegetables but he loves bell peppers and he likes beans.

  8. Sue, so glad you liked them. Hope this dish is a hit with the boyfriend!

  9. Before Thanksgiving or not, this is a beautiful recipe. I don't think I've mixed these veggies, but have to now. Great idea!

  10. Thanks Kelly. I really loved the combination!

  11. Kalyn, I can't tell you how much I love this recipe! They were a bit hit here with everyone yesterday. 🙂 I might have to have some as part of my breakfast this morning. Seriously, these green beans are fantastic. I might never cook green beans any other way. Oh, and I got busy and didn't stir them and they did just fine as you said they would. 😉

    Happy belated Thanksgiving, Kalyn!
    Shirley

  12. Shirley, I loved this too, so glad you enjoyed it.

  13. I had this recipe for dinner tonight – it was delicious. I served as a side with baked cod.

    Next time I am going to try adding ground pork and it will almost be like a Sichuan green beans and pork dish (well not quite..)

  14. So glad you enjoyed it, and I do think ground pork will be an interesting addition.

  15. I'm making this dish for the second time. The only problem I encountered with the first time was, I did not make enough. I will tonight. Baked Cod fish and a salad will hopefully delight my family. I love your site Kalyn. You always inspire me. Chef John at FoodWishes is up there too.

  16. Just wanted to say THANK YOU for creating this website … my Thanksgiving dinner turned out so well because of it. I prepared 3 dishes from your website (this one, stuffing and roasted butternut squash) and they all turned out beautiful, delicious and healthy. Now I can't wait to try more of your recipes. 🙂

  17. Sonya, you're welcome. So glad to hear that.

  18. I alwyas try and make a different dish every year for Thanksgiving. This will be the one. Looks delish!

  19. I am guilty of just throwing plain old green beans in the oven. I really need to take a few extra minutes of prep and make them better!

  20. Love the Christmas colors in this simple and healthy side dish Kalyn – just my style.

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

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

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

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