Roasted Green Beans with Peppers and Onions
Elevate your dinner table with the vibrant flavors of roasted green beans with peppers and onions—an easy, healthy side dish bursting with color and taste. This recipe combines crisp green beans, sweet red and yellow bell peppers, and tender red onions, all tossed in a savory blend of olive oil, garlic powder, smoky paprika, and a touch of kosher salt and pepper. Roasted to perfection at 425°F, the vegetables develop a delicious caramelization that enhances their natural sweetness while maintaining their tender-crisp texture. Quick to prepare in just 35 minutes from start to finish, this recipe makes a stunning addition to any meal, whether you’re serving it alongside roasted chicken, grilled salmon, or a hearty vegetarian main. Garnish with fresh parsley for a pop of freshness, and savor this perfect balance of smoky, savory, and sweet in every bite! Perfect for weeknight dinners or holiday spreads, this roasted veggie medley is bound to become a family favorite.
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Recipe Information
Ingredients
- 1 pound green beans
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Trim the ends off the green beans and rinse them under cold water. Pat dry with a clean towel and place them in a large mixing bowl.
Slice the red and yellow bell peppers into thin strips, removing the seeds and white membranes. Add them to the bowl with the green beans.
Peel and slice the red onion into thin wedges, then add the slices to the bowl with the other vegetables.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, kosher salt, and black pepper. Toss well to coat the vegetables evenly in the seasoning and oil.
Spread the seasoned vegetables in a single layer on the prepared baking sheet for even cooking.
Roast in the preheated oven for 18-20 minutes, flipping the vegetables halfway through, until tender and slightly caramelized.
Remove the vegetables from the oven and transfer them to a serving dish. Sprinkle with chopped fresh parsley if desired.
Serve immediately as a side dish to complement your favorite main courses.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 26.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
