Looking for a healthy, colorful, and flavorful vegetable side dish? This Easy Charred Green Beans and Peppers Recipe is a simple way to transform fresh vegetables into a restaurant-worthy accompaniment for almost any meal. Fresh haricot verts and sweet mini bell peppers are roasted until tender with deliciously caramelized edges, creating a smoky, slightly sweet flavor that pairs beautifully with grilled meats, seafood, vegetarian entrées, and holiday favorites.
Roasting vegetables at high heat brings out their natural sugars, creating rich flavor and beautiful color without the need for complicated ingredients. The green beans remain tender-crisp while the peppers soften and develop a subtle sweetness that balances the savory seasonings. A drizzle of olive oil and a few pantry spices are all you need to create a nutritious side dish that looks as impressive as it tastes.
Whether you are preparing a quick weeknight dinner, meal prepping for the week, or adding another vegetable option to your holiday table, these charred green beans and peppers are an excellent choice. They are naturally gluten-free, dairy-free, and packed with vitamins, making them a healthy addition to any menu.
Prep Time
10 minutes
Cook Time
45 to 60 minutes
Total Time
55 to 70 minutes
Servings
4 to 6 servings
3 mini bell peppers
1 bag haricot verts (French green beans), trimmed
2 to 3 tablespoons olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
½ teaspoon dried thyme (optional)
Prepare the Vegetables
Preheat the oven to 400°F.
Rinse the haricot verts and mini bell peppers thoroughly under cool water. Pat them completely dry using paper towels. Removing excess moisture helps the vegetables roast properly and develop a beautiful char.
Slice the mini bell peppers in half lengthwise and remove any seeds and membranes.
Season the Vegetables
Place the green beans and peppers in a large mixing bowl.
Drizzle the olive oil over the vegetables. Sprinkle with kosher salt, black pepper, garlic powder, smoked paprika, and thyme.
Toss until the vegetables are evenly coated with the oil and seasonings.
Arrange for Roasting
Lightly coat a large baking sheet with baking spray.
Spread the vegetables in a single layer across the baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast.
Roast Until Charred
Place the baking sheet in the preheated oven.
Roast for 45 to 60 minutes, stirring once or twice during cooking to ensure even browning.
The vegetables are ready when the peppers are tender and lightly caramelized and the green beans have blistered edges with a slightly charred appearance.
Finish and Serve
Remove the baking sheet from the oven.
For extra brightness, drizzle the vegetables with fresh lemon juice before serving.
Transfer to a serving platter and serve immediately while warm.
Haricot verts are thinner and more delicate than traditional green beans, making them ideal for roasting.
For extra flavor, add freshly minced garlic during the last 10 minutes of roasting.
A sprinkle of grated Parmesan cheese or crumbled feta cheese adds a delicious savory finish.
If you prefer your vegetables with more texture, begin checking for doneness after 35 to 40 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot oven or skillet to restore the roasted texture.
