Orange-Infused Roasted Green Beans & Red Peppers

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 3.6 (32 votes)

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

"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. "
Orange-Infused Roasted Green Beans & Red Peppers

Makes: 4 servings, 3/4 cup each

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Total Time:


  • 1 pound green beans, trimmed
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • Zest of 1 orange
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper


  1. 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.


Per serving: 78 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 298 mg sodium; 318 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Vitamin A (40% dv), Vitamin K (23% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 5 fat

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