RSSRoasted Green Beans & Red Peppers
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!
Roasting plentiful summer green beans with sweet bell pepper yields a delicious result.
4 servings
Active Time: 5 minutes
Total Time: 15 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 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
You Might Also Like
- Orange-Infused Roasted Green Beans & Red Peppers
- Chickpea & Red Onion Salad
- Warm Lentil & Roasted Red Pepper Salad
- Greek Orzo Stuffed Peppers
- Louisiana Red Beans & Rice
- Red Lentil Soup with a Spicy Sizzle
- Salad of Lima Beans, Cured Ham & Mint
- White Beans, Spinach & Tomatoes over Parmesan Toasts
- Barbecued Chicken Burritos
Preparation
- 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.
Nutrition
Per serving: 72 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 74 mg sodium; 208 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Ethnic/Regional
- American
- Type of Dish
- Side dish, vegetable
- Main Ingredient
- Beans/Legumes
- Servings
- 4
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
