|Beautiful roasted green beans and red bell pepper for Thanksgiving or Christmas!|
Oh dear. I just said the name of that December holiday that starts way too soon, and we haven't even celebrated Thanksgiving yet. I think the bright red and green colors of these Roasted Green Beans and Red Bell Pepper with Garlic and Ginger made me lose control there for a minute. Don't think that I'm becoming one of those holiday-skippers though; it's mid-November and I promise you I made this recipe to add to my collection of Low-Glycemic Thanksgiving Recipes. (But if you want to make it again next month for that other holiday, I'm guessing it will be a hit then as well.)
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.
As for this particular roasted vegetable recipe, the green beans and peppers pop into the oven when the turkey comes out and cook at high heat in just the amount of time it takes you to carve the turkey and make the gravy, making this a perfect Thanksgiving side dish!
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.
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.
(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 gingerroot
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.
Ten More Ideas for Thanksgiving-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.)