Make easy charred green beans and peppers with olive oil and savory seasonings for a colorful, healthy roasted vegetable side dish.
Colorful, flavorful, and simple to prepare, this Easy Charred Green Beans and Peppers Recipe transforms fresh vegetables into a delicious side dish with tender centers and caramelized, lightly blistered edges. It is an easy way to add color and fresh flavor to weeknight dinners, holiday meals, and special occasions.
Haricot verts and sweet mini bell peppers are coated with olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper before roasting. The high oven temperature enhances their natural sweetness while giving the vegetables a savory, subtly smoky flavor.
The green beans retain a pleasant bite as their edges become lightly charred, while the peppers soften and develop rich, caramelized notes. An optional splash of fresh lemon juice adds brightness and balances the deeper roasted flavors. Serve these vegetables with roasted chicken, grilled meats, seafood, vegetarian entrees, grain bowls, or your favorite holiday dishes.
Prep Time: 10 minutes
Cook Time: 45 to 60 minutes
Total Time: 55 to 70 minutes
Yield: 4 to 6 servings
Ingredients
1 bag haricot verts, about 12 ounces
3 mini bell peppers
2 to 3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice, optional
Directions
Step 1: Prepare the Oven
Preheat the oven to 400°F. Set out a large rimmed baking sheet.
Step 2: Prepare the Vegetables
Rinse the haricot verts and mini bell peppers thoroughly under cool water.
Pat the vegetables completely dry with paper towels. Removing excess moisture helps them roast properly and develop caramelized edges.
Slice the mini bell peppers in half lengthwise. Remove the seeds and membranes.
Step 3: Season the Vegetables
Place the haricot verts and peppers in a large mixing bowl. Drizzle them with the olive oil. Add the kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Toss until the vegetables are evenly coated with the oil and seasonings.
Step 4: Arrange the Vegetables
Spread the seasoned vegetables in a single layer on the baking sheet.
Leave space between them whenever possible so they roast and char instead of steaming.
Step 5: Roast Until Charred
Roast the vegetables for 45 to 60 minutes, stirring once or twice to encourage even browning.
The vegetables are ready when the peppers are tender and lightly caramelized and the green beans have blistered, slightly charred edges.
Begin checking them after 35 to 40 minutes if you prefer firmer vegetables.
Step 6: Finish and Serve
Remove the vegetables from the oven. Drizzle them with the fresh lemon juice, if desired, and toss gently.
Transfer the charred green beans and peppers to a serving platter and serve warm.
Notes
Haricot verts are thinner and more delicate than traditional green beans, making them especially well suited to roasting.
Dry the vegetables thoroughly before seasoning them. Excess moisture may cause them to steam rather than develop caramelized edges.
Avoid overcrowding the baking sheet. If necessary, divide the vegetables between two pans.
For additional garlic flavor, add freshly minced garlic during the final 10 minutes of roasting.
Grated Parmesan cheese or crumbled feta cheese can be added before serving for a savory finish. The recipe will no longer be dairy-free if cheese is added.
Cooking time may vary depending on the thickness of the green beans, the size of the peppers, and the desired level of charring.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or skillet to help restore their roasted texture.
The base recipe is naturally gluten-free and dairy-free. When cooking for someone with celiac disease or gluten sensitivity, check packaged seasonings for appropriate gluten-free labeling and prevent cross-contact during preparation.
