Roasted Green Beans & Red Peppers

The EatingWell Healthy in a Hurry Cookbook (2006)

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Roasting plentiful summer green beans with sweet bell pepper yields a delicious result.

Roasted Green Beans & Red Peppers

Makes: 4 servings

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  • 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


  1. Preheat oven to 500°F.
  2. 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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