1 1/2 pounds green beans, remove ends and string, if
necessary
1 large red bell pepper, seeded and cut into long 1/4-inch
strips
2 tablespoons of olive oil
1 teaspoon fresh thyme (or more to taste), chopped*
salt and freshly ground pepper to taste
additional fresh thyme for garnish
Preheat oven to 450 F. Toss beans and bell pepper in a medium-size bowl with oil.
Spread them in a shallow roasting pan, large enough to hold the beans in a single
layer. Sprinkle with thyme. Roast, tossing with a spatula once or twice about
10–15 minutes, or until tender. Season well with salt and pepper, serve hot, sprinkled
with more fresh thyme.
*If you are feeling daring, try using lemon thyme instead!
From: Vegetables on the Side, by Sallie Y. Williams
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