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!
Orange-Infused Roasted Green Beans & Red Peppers
Roasting brings out the natural sweetness of the green beans and bell pepper.
3 Reviews for Orange-Infused Roasted Green Beans & Red Peppers
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.
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.