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.

Roasted Green Beans & Red Peppers Recipe

Makes: 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 | Gluten free |

View Our 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

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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; 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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Recipe Categories

Meal/Course: Lunch; Dinner

Health & Diet Considerations: Low sodium; Heart healthy; Healthy weight; High fiber; Gluten free; Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat

Season: Summer; Fall

Style/Theme: Everyday favorites; Kid-friendly; Quick (total 30 min. or less); Vegan; Vegetarian

Type of Dish: Side dish, vegetable

Ethnic/Regional: American

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Main Ingredient: Beans/Legumes

Preparation/ Technique: Roast

Publication: The EatingWell Healthy in a Hurry Cookbook (2006)

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