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. 

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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!


  • 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


  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.


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:



Serving Size:


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

  2. 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!

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

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

  5. 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. 🙂

  6. 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.

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

  8. 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..)

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

  10. 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!

  11. Thanks Kelly. I really loved the combination!

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

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

  14. 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.

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

    Deborah, it's definitely nice and gingerey!

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

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

  18. 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!

  19. 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.

  20. 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!