Roasted Green Beans and Red Peppers
These colorful Roasted Green Beans and Red Peppers are seasoned with garlic and ginger, and they’re a festive side dish for any holiday meal. And green beans and red peppers are easy and tasty for a low-carb dish!
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It’s time for holiday dinners, and for this week’s Friday Favorites pick I’m reminding you about this festive side dish with of green beans and red peppers that I’ve been making for a few years now! These Roasted Green Beans and Red Peppers are not only beautifully red and green for the holidays, but they’re delicious! And when I updated this recipe a few years ago 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. No matter what you might be serving for your Christmas or New Year’s Dinner, you can’t go wrong with this as a side dish; enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- Minced Garlic (affiliate link) or minced fresh garlic
- Minced Ginger (affiliate link) or minced fresh ginger root
- Olive Oil (affiliate link)
- red bell peppers
- French-style green beans
- salt and black pepper
Should you use thicker beans for the roasted green beans and red peppers?
I used thin, French-style green beans for this recipe. If you only have thicker beans, I’d roast the green beans for 5 extra minutes alone before you add the red peppers.
Can you use minced garlic and ginger from a jar for this recipe?
I’m a fan of the Minced Garlic (affiliate link) and Minced Ginger (affiliate link) that comes in a jar for some recipes, and that will work fine for this recipe if you want to save some time.
How low in carbs is the colorful dish of green beans and red peppers?
This side dish of colorful roasted vegetables has about 7 net carbs per serving.
More Holiday-Worthy Green Beans:
- Green Beans with Lemon, Parmesan, and Pine Nuts
- Green Beans with Tomatoes
- Air Fryer Asian Green Beans
How to make Roasted Green Beans and Red Peppers:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 450F/230C.
- Mince garlic and ginger (or use minced garlic and ginger from a jar) and mix with the olive oil.
- Let those ingredients flavor the oil while you cut up red peppers and trim green beans.
- Toss green beans and red 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.
- These take about 20 minutes to cook for thin green beans; they’re done when a few beans are starting to look browned and they’re tender-crisp.
- Season the cooked beans with salt and pepper to taste and serve hot.
More Ideas Low-Carb Holiday Food:
If you want holiday ideas that will be low in carbs, there are good ideas in my collection of Low-Carb Red and Green Holiday Recipes and Keto Side Dishes, Appetizers, and Salads for the Holidays.
Roasted Green Beans and Red Peppers
When you want a colorful holiday side dish, you can't go wrong with Roasted Green Beans and Red Peppers, and they cook quickly too!
Ingredients
- 1 heaping tablespoon of minced garlic (see notes)
- 1 heaping tablespoon minced ginger root (see notes)
- 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
- Preheat oven to 450F/230C.
- Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic.
- Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger.
- 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.)
- 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.
- 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.)
- 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.
- Spread the vegetables out on a large baking sheet, arranging it so vegetables are in a single layer as much as you can.
- Roast 20-22 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.
- Season to taste with salt and fresh ground black pepper and serve hot.
Notes
You can use fresh minced garlic and fresh minced ginger root, or make it with minced garlic and minced ginger from a jar.
This recipe was inspired by a recipe for roasted green beans in Vegetables Every Day, a long time favorite cookbook.
Nutrition Information
Yield
6Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Green Beans and Red Peppers use colorful low-carb vegetables that are loaded with nutrients, and this recipe is a great choice for low-carb diet plans, including Keto, and it also works for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This favorite holiday recipe was posted in 2011 and I’ve made it many times since then. It was updated with better photos in 2018 and last updated with more information in 2024.
36 Comments on “Roasted Green Beans and Red Peppers”
Can you make the roasted red peppers and green bean reicpe ahead of time?
I don’t want to discourage you from trying this, but if you mean baking ahead and reheating, I don’t recommend that. I think this type of roasted vegetable dish will always be best made right before you serve it.
I love the flavor of ginger, but my partner isn’t crazy about it so I was a little nervous about serving this – to my surprise the first thing he said was how yummy it was! I served it with your baked chicken breasts with green chilies and it was an awesome meal.
So glad it was a hit for you!
This recipe for green beans and red pepper was very simple to put together and it was absolutely delicious.
I’m so glad you enjoyed it!
Amazing!
So glad you liked it!
Could this recipe be done at a lower temp with other foods and finished at higher temp? How long?
For sure the recipe can probably be cooked at a lower temperature, but since I haven’t made it that way I wouldn’t be able to tell you exactly what temperature and time would work. I’m on vacation right now, but if you search “green beans and red peppers” you would find other recipes that use those ingredients.
Pingback: The 30 Best Green Bean Recipes - All using FRESH green beans!
Pingback: The Best 30 Green Bean Recipes - All using FRESH green beans!
This one looks so Christmas-y too! I love peppers. Will have to try!
I think I'd love this just as much cold as hot!
Looks colorful!!
Thanks Jeanette; I loved all these flavors too.
Love the Christmas colors in this simple and healthy side dish Kalyn – just my style.
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!
I alwyas try and make a different dish every year for Thanksgiving. This will be the one. Looks delish!
Sonya, you're welcome. So glad to hear that.
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. 🙂
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.
So glad you enjoyed it, and I do think ground pork will be an interesting addition.
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..)
Kalyn, I can't tell you how much I love this recipe! They were a big 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
Shirley, I loved this too, so glad you enjoyed it.
Thanks Kelly. I really loved the combination!
Before Thanksgiving or not, this is a beautiful recipe. I don't think I've mixed these veggies, but have to now. Great idea!
Sue, so glad you liked them. Hope this dish is a hit with the boyfriend!
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.
Magic of Spice, thanks. I love roasted green beans especially!
Deborah, it's definitely nice and gingerey!
I love the colors of this dish!! I've been on a bit of a ginger kick, so I know I'd love this!
Gorgeous green bean dish…love all of that garlic! And I am with you on the roasting veggies, love em'
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!
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.
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!