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Orange-Infused Roasted Green Beans & Red Peppers
Orange-Infused Roasted Green Beans & Red Peppers
3 Reviews
From the EatingWell Kitchen
Roasting brings out the natural sweetness of the green beans and bell pepper.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound green beans, trimmed
- 1 red bell pepper, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Zest of 1 orange
- ½ teaspoon salt
- ¼- ½ teaspoon crushed red pepper
Preparation
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Active
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Ready In
- Preheat oven to 450°F. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: ¾ cup
- Per serving: 80 calories; 4 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 54 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,947 IU vitamin A; 62 mg vitamin C; 48 mg calcium; 1 mg iron; 299 mg sodium; 321 mg potassium
- Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (39% dv)
- Carbohydrate Servings: ½
- Exchanges: 2 vegetable, ½ fat
Reviews 3
February 04, 2012
By: EatingWell User
Love it
I've made this quite a few times and everyone has always loved it. I roast them a little longer because I like them soft. It's also interesting that I only just (after making it about five times) realized the zest is in long, thin strips. I always grate the zest into tiny pieces so you get some in every bite. Never heard a complaint!
Pros: Delicious
Cons: None
April 27, 2011
By: Melissa Powers
Great flavors and easy prep.
I love green beans and look for new ways to prepare them. This was not only a tasty side dish dish but a visually beautiful one. I used orange and yellow bell peppers instead of red and I loved the colors. I don't know if the crushed red pepper was necessary but I didn't mind it. I think a toasted sesame seed garnish would be a nice addition. Maybe soy sauce instead of salt? I think the orange and crushed red pepper makes me think Asian, I guess. Also, I'd be inclined to add garlic next time but I add garlic to nearly everything.
July 08, 2010
By: EatingWell User
This was pretty good. I was kind of worried about the orange zest, but it really added something special to the green beans and peppers. I'd definately make this again.
