About the Recipe
Charred green beans and peppers are a vibrant and smoky side dish that beautifully harmonizes the natural sweetness of roasted bell peppers with the delightful “tender-crisp” texture of blistered green beans. This dish is often hailed as a healthy and “over-the-top” alternative to traditional holiday casseroles, offering a fresh and exciting twist on classic sides. It celebrates fresh produce by showcasing the deep caramelized flavors that develop during the roasting process, making it a favorite for those who appreciate the rich taste of well-cooked vegetables. The combination of charred edges and tender interiors creates a satisfying contrast that is both visually appealing and delicious, making it a perfect addition to any meal.
Ingredients
3 Mini bell peppers
1 bag haricot vertes
Olive oil
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Rinse the mini bell peppers and haricot vertes (green beans) thoroughly.
Pat them dry with paper towels to ensure proper roasting.
Slice the mini bell peppers in half lengthwise and remove any seeds.
Place the peppers and haricot vertes on a large baking sheet.
Drizzle with 2–3 tablespoons of olive oil.
Sprinkle with salt, pepper, and any preferred herbs or spices (garlic powder, smoked paprika, or thyme work well).
Toss to coat evenly.
Arrange for roasting on a baking pan that is sprayed with baking spray.
Bake for 1 hour.
Notes
