Roasted Green Beans & Red Peppers
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Roasting plentiful summer green beans with sweet bell pepper yields a delicious result.
- 3/4 pound green beans, trimmed
- 1 large red bell pepper, cut into strips
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
- Preheat oven to 500°F.
- Toss green beans and bell pepper with oil and salt and freshly ground pepper to taste. Spread in an even layer on a rimmed baking sheet and roast at 500°F until browned and tender, turning once halfway through cooking, about 10 minutes.
Per serving: 72 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 74 mg sodium; 208 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1/2 fat
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- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less