Roasting brings out the natural sweetness of the green beans and bell pepper.

EatingWell Test Kitchen

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees 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.

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Tips

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.

Nutrition Facts

80 calories; protein 2.5g 5% DV; carbohydrates 10.6g 3% DV; dietary fiber 4g 16% DV; sugars 5.1g; fat 3.9g 6% DV; saturated fat 0.6g 3% DV; cholesterol 0mg; vitamin a iu 1947.2IU 39% DV; vitamin c 61.9mg 103% DV; folate 54.4mcg 14% DV; calcium 48mg 5% DV; iron 1.4mg 8% DV; magnesium 33.2mg 12% DV; potassium 320.6mg 9% DV; sodium 299mg 12% DV; thiamin 0.1mg 11% DV.
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Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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. Read More
Rating: 4 stars
10/29/2011
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. Read More
Rating: 4 stars
02/04/2012
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 Read More
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