Friday, December 13, 2013

Recipe for Roasted Green Beans and Red Bell Pepper with Garlic and Ginger

Beautiful roasted green beans and red bell pepper for Thanksgiving or Christmas!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and these Roasted Green Beans and Red Bell Pepper with Garlic and Ginger are not only beautifully red and green for the holidays, but they're delicious!)

I came up with this recipe as an idea for my collection of Low-Glycemic Thanksgiving Recipes, but these green beans are so festive and colorful that they'd be perfect for anyone who's looking for a holiday side dish for Christmas dinner as well.  The beans and peppers roast at high heat for a short time, so they can cook while you're coming up with the final touches on the meal.

Roasting is such a perfect way to cook vegetables, so if you haven't gotten on the roasted vegetable bandwagon yet, what are you waiting for?  Just enter "Roasted" and the name of the vegetable you're curious about into my search bar (over there at the top of the right sidebar) and I bet you'll find a roasted version of just about any vegetable you can imagine.  And now there are thumbnail photos of the dish next to the search results, a new feature I'm pretty crazy about. 

Finely mince 4-5 large garlic cloves.

Peel and minced enough ginger root to make a heaping tablespoon of minced ginger.

Put the olive oil in a glass dish or measuring cup, add the minced garlic and ginger, and let it marinate while you prep the vegetables.  (This will season the oil a little.)

Cut a red pepper into fourths lengthwise, cut out seeds and white parts, trim off the rounded top and bottom and then slice each piece into thin crosswise slices.

Trim one pound of thin French green beans, trimming off the ends and cutting beans in half.

Put the pepper strips and green beans into a large bowl; then toss with the oil, garlic, and ginger.  (Season with a little salt and pepper.  I forgot to do that until after I had taken this photo!)

Spread the beans and peppers out on a large baking sheet, arranging them so they aren't crowded (as much as possible) and then roast at 450F/230C.

I stirred them once after about 10 minutes, but that's definitely not essential.  Beans take about 15 minutes to cook; they're done when a few beans are starting to look browned and they're tender-crisp.  Serve hot.

Roasted Green Beans and Red Bell Pepper with Garlic and Ginger
(Inspired by a recipe for roasted green beans in Vegetables Every Day, a long time favorite cookbook.)

4-5 large garlic cloves, finely minced (I use my beloved garlic chopper!)
1 heaping tablespoon minced ginger root
2 T olive oil
1 red bell pepper, cut into thin strips
1 lb. thin French-style green beans, ends trimmed and cut in half
salt and fresh-ground black pepper to taste

Preheat oven to 450F/230C. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic.  Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger.  Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup and let it marinate while you prep vegetables.  (This will slightly season the oil.)

Cut red bell pepper into fourths lengthwise, then remove seeds and trim any white pithy parts.  Cut off rounded top and bottom parts to make it easier to cut even strips, then cut each piece of pepper into thin crosswise strips.  Trim ends of green beans and cut them in half.  (To trim beans easily, loosely grab a handful and stand them up on the cutting board to line up the ends, trim, and then repeat with the other end.)

Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger.  Season to taste with salt and fresh ground black pepper.   Spread the vegetables out on a large baking sheet, arranging it so vegetables aren't crowded (as much as you can.)  Roast 15 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.  (I stirred them once after 10 minutes, but if you're busy making gravy, that's totally optional.)

South Beach Suggestions:
Green beans and red bell peppers are both wonderfully low-glycemic vegetables that are loaded with nutrients, and this recipe is a great choice for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Ten More Ideas for Holiday-Worthy Green Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Steamed Green Beans and Carrots with Charmoula Sauce from Kalyn's Kitchen
Lemony Green Beans (with Lemon Juice and Lemon Zest) from Kalyn's Kitchen
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts from Kalyn's Kitchen
Garlic Roasted Green Beans with Shallots and Almonds from Kalyn's Kitchen
Roasted Green Beans and Mushrooms with Balsamic and Parmesan from Kalyn's Kitchen
Green Beans with Feta and Dill from Cooking on the Side 
World's Best Green Bean Casserole from A Veggie Venture 
Brown Butter Green Beans with Almonds from Andrea Meyers  
Pomegranate-Glazed Green Beans and Portobellos from Gluten Free Goddess
Green Beans with Tarragon Vinaigrette from The Naptime Chef

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!


  1. You know, I think you've just inspired me to have an asian-inspired Christmas dinner. My parents will be eating lasagna (filled with meat, so I won't be able to eat it) but I think have both italian and Asian-flavored options next to each other could be fun! I love the sound of this! And these are actually veggies that my family will eat!

  2. Festive and delicious! I'm saving this for that other holiday. I always struggle with timing the vegetables with the meat, and I love the taste of roasted vegetables. How easy to put them in the same oven together.

  3. Joanne, I love the idea of Asian food for Christmas. Truly this was so good, I think it would go with lots of main dishes.

    TW, I know what you mean about timing the vegetables with the meat. A vegetable dish that cooks in just 15 minutes is always a good thing in my book!

  4. Gorgeous green bean all of that garlic! And I am with you on the roasting veggies, love em'

  5. I love the colors of this dish!! I've been on a bit of a ginger kick, so I know I'd love this!

  6. Magic of Spice, thanks. I love roasted green beans especially!

    Deborah, it's definitely nice and gingerey!

  7. I've just had these beans for lunch and they were delicious! I had some leftover ham with cranberries and the beans complemented the meat perfectly.
    I've never had roasted beans before - so yummy! I have become such a fan of roasted vegetables and I roast broccoli and cauliflower on a regular basis.
    I'll make this recipe again - next time for my bofriend. He's not really into vegetables but he loves bell peppers and he likes beans.

  8. Sue, so glad you liked them. Hope this dish is a hit with the boyfriend!

  9. Before Thanksgiving or not, this is a beautiful recipe. I don't think I've mixed these veggies, but have to now. Great idea!

  10. Thanks Kelly. I really loved the combination!

  11. Kalyn, I can't tell you how much I love this recipe! They were a bit hit here with everyone yesterday. :-) I might have to have some as part of my breakfast this morning. Seriously, these green beans are fantastic. I might never cook green beans any other way. Oh, and I got busy and didn't stir them and they did just fine as you said they would. ;-)

    Happy belated Thanksgiving, Kalyn!

  12. Shirley, I loved this too, so glad you enjoyed it.

  13. I had this recipe for dinner tonight - it was delicious. I served as a side with baked cod.

    Next time I am going to try adding ground pork and it will almost be like a Sichuan green beans and pork dish (well not quite..)

  14. So glad you enjoyed it, and I do think ground pork will be an interesting addition.

  15. I'm making this dish for the second time. The only problem I encountered with the first time was, I did not make enough. I will tonight. Baked Cod fish and a salad will hopefully delight my family. I love your site Kalyn. You always inspire me. Chef John at FoodWishes is up there too.

  16. Just wanted to say THANK YOU for creating this website ... my Thanksgiving dinner turned out so well because of it. I prepared 3 dishes from your website (this one, stuffing and roasted butternut squash) and they all turned out beautiful, delicious and healthy. Now I can't wait to try more of your recipes. :)

  17. Sonya, you're welcome. So glad to hear that.

  18. I alwyas try and make a different dish every year for Thanksgiving. This will be the one. Looks delish!

  19. I am guilty of just throwing plain old green beans in the oven. I really need to take a few extra minutes of prep and make them better!

  20. Love the Christmas colors in this simple and healthy side dish Kalyn - just my style.

  21. Thanks Jeanette; I loved all these flavors too.

  22. I think I'd love this just as much cold as hot!

  23. This one looks so Christmas-y too! I love peppers. Will have to try!


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