Best 5 Roasted Green Beans With Peppers And Onions Recipes

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Indulge in a symphony of flavors with our roasted green beans, peppers, and onions. This vibrant dish is a delightful blend of textures and colors, featuring crisp green beans, tender bell peppers, and sweet onions, all roasted to perfection. The roasting process caramelizes the vegetables, bringing out their natural sweetness and creating a slightly smoky flavor. Seasoned with a touch of garlic, salt, and pepper, these roasted vegetables are a perfect side dish for any occasion. Additionally, we offer three variations of this recipe to cater to different tastes and dietary preferences. Choose from the classic version, a spicy rendition with chili flakes, or a tangy twist with lemon zest. Each variation promises a unique taste experience, making this roasted vegetable dish a versatile addition to your culinary repertoire.

Let's cook with our recipes!

GREEN BEANS WITH PEPPERS



Green Beans with Peppers image

This festive-looking side dish is a snap to make for a holiday menus or an everyday meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

2 pounds fresh green beans, trimmed
2 tablespoons olive oil
2 medium sweet red peppers, finely chopped (about 2 cups)
1 small onion, finely chopped
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.

Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED GREEN BEANS WITH PEPPERS AND ONIONS



Roasted Green Beans With Peppers and Onions image

I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch

Provided by CookingONTheSide

Categories     Onions

Time 53m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 lb green beans (frozen or fresh, ends trimmed)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette
1/2 cup shredded low-moisture part-skim mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Toss vegetables with dressing in large roasting pan.
  • Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  • Sprinkle with cheese.
  • Bake an additional 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 47.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 2.1

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS



Green Beans with Roasted Corn and Green Onions image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Water, to cover beans
4 cups green beans, ends cut
2 corn on the cob, white preferably
2 tablespoons olive oil
1 red onion, large, cut in 1/8-inch rounds
2 tablespoons chopped garlic
1/4 cup white wine
2 teaspoons sea salt
1 teaspoons black pepper
3 tablespoons butter
1/4 cup diced Roma tomatoes
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
  • Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
  • In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
  • Garnish with Roma tomatoes and Parmesan.
  • Ease of preparation: easy

GREEN BEANS WITH ROASTED ONIONS



Green Beans with Roasted Onions image

Categories     Onion     Side     Roast     Thanksgiving     Vinegar     Green Bean     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 7

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed

Steps:

  • Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
  • Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
  • Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
  • Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

ROASTED GREEN BEANS WITH PEPPERS AND ONION



Roasted Green Beans With Peppers and Onion image

This recipe is from "Kraft What's Cooking" magazine ( Fall 2006 ) Roasting is a great way to prepare green beans - they get a rich, carmalized flavour but keep their colour and crunch. I don't usually eat green beans but with this recipe I can't enough of them..! ( I only use half - 1/4 of an onion though )

Provided by Love.to.cook

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh green beans, washed and ends trimmed
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 large onion, cut into thin strips
1/3 cup kraft signature balsamic vinaigrette dressing
1/2 cup kraft part skim mozzarella shredded cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Toss vegetables with dressing in a large roasting pan.
  • Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  • Sprinkle with cheese.
  • Bake an additional 2 - 3 minutes or until cheese is melted.

Nutrition Facts : Calories 140.9, Fat 9.5, SaturatedFat 2.8, Cholesterol 6, Sodium 97.4, Carbohydrate 12.2, Fiber 3.6, Sugar 3.3, Protein 4

Tips:

  • Choose fresh, crisp green beans: Look for beans that are bright green in color and snap easily when you bend them. Avoid beans that are limp or have brown spots.
  • Trim the green beans: Remove the ends of the green beans by snapping them off or cutting them with a knife. You can also string the beans if desired, but this is not necessary.
  • Use a variety of peppers and onions: For a more flavorful dish, use a variety of peppers and onions. For example, you could use a mix of green, red, and yellow bell peppers, and red, white, and yellow onions.
  • Season the vegetables well: Before roasting, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. This will help them to brown and caramelize in the oven.
  • Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature will help them to caramelize and develop a delicious flavor. Aim for a temperature of 425 degrees Fahrenheit or higher.
  • Don't overcrowd the pan: When roasting the vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly. If necessary, use two pans to roast the vegetables.
  • Roast the vegetables until they are tender and slightly charred: The vegetables are done roasting when they are tender on the inside and slightly charred on the outside. This usually takes about 15-20 minutes, depending on the size of the vegetables.

Conclusion:

Roasted green beans with peppers and onions is a delicious and easy side dish that is perfect for any occasion. The vegetables are roasted at a high temperature until they are tender and slightly charred, giving them a delicious flavor. This dish is also very versatile and can be served with a variety of main courses.

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