Roasted green beans with red pepper sauce
Roasting green beans in the oven is our go-to method to cook them, as it brings out their natural sweetness and is a hands-off way to prepare them. In this version, they're roasted until they're browned and nicely caramelized, which should take about 20 minutes. While that's happening, the roasted red peppers are puréed with salt, garlic, and smoked paprika in a food processor or blender to form the sauce that's poured over the perfectly cooked beans. Just make sure you buy jarred roasted red peppers packed in water, not oil. We love the vibrant red hue and punch of flavor you get from the sauce that contrasts beautifully with the green beans.
Uncooked string beans
1½ pound(s), trimmed
¾ tsp, divided
Roasted red peppers (packed in water)
½ cup(s), rinsed and drained
1 small clove(s), minced
¼ tsp, smoked variety
- Preheat oven to 450°F. Coat two baking sheets with cooking spray.
- Place green beans in a large bowl and lightly coat with cooking spray; toss with ½ tsp salt and pepper. Spread evenly across prepared pans; roast until crispy and browned, stirring once and switching pan positions halfway through roasting, 20-25 minutes.
- Meanwhile, puree roasted peppers, remaining 1/4 tsp salt, garlic and smoked paprika in a mini chopper or blender; serve green beans over sauce (or drizzled with sauce).
- Serving size: ¾ c