| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound French string beans, both ends removed
- Kosher salt
- 1 red onion, large- diced
- 1/2 red bell pepper, large diced
- 1/2 yellow bell pepper, large diced
- Good olive oil
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 56 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 297 mg |
| Serving Size | 1 of 6 servings |
| Calories | 56 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 297 mg |
Reviews
Very good, especially considering I don’t really like string beans. The onion and pepper made them delicious. I prefer it at room temperature. Feels more like a summer salad that way.
Tres magnifique! My gal & I bought a big bag of French beans 4 days ago, made this as a side each of the past 3 nights. Goes with anything or by itself. Very simple, very good. A shake of Herbes de Provence gives this dish a little…I don’t know what…but the salt and pepper are just fine. C’est parfait!
This recipe is so simple and so good, I add a little garlic with the green beans, is the perfect pair next to a roasted chicken.
This was really tasty –made it tonight with Ina’s Lemon Chicken with Croutons. Wonderful flavor to these vegetables, and such simple ingredients!
I’ve been looking for great recipes for veggies other than Asparagus (which we love, but we have that or a salad pretty much exclusively). This one is now going into our rotation.
This was a great dish! The second time I made it, I forgot the string beans, so I just doubled the peppers and onions and discovered it was just as delicious without the string beans so now I have 2 go-to recipes. Thanks for making vegetable delicious again, Ina!
Beautiful and delicious—another winner from Ina Garten
Easy and quick!
Made these for a side dish and they looked absolutely fantastic on the platter with their bright colors. Even better, they tasted just as good as they looked! A keeper.
Very easy to make and the baked peppers and onions are sooo sweet and blend well with the beans. You must try this and savor the flavors.
I’ve been on a quest for ways to make vegetables that aren’t the same old way and this recipe fits the bill. It was easy and very good. I had seared some steak in a grilling pan and rather than use another pan, to heat up the beans I put them into the steak pan, drizzled a bit of olive oil over them, but also let the tiny steak bits and some of the juices mix in. It was a wonderful blend and tied the beans to the entree. Thanks!