I'm not sure what inspired me to make this simple roasted vegetable recipe, but whatever it was, I was incredibly pleased with the result. Salted and crisp green beans and red bell peppers that required almost no work. Yum!
I didn't really follow any measurements for this 22-minute oven roasting approach, just tossed a bit of olive oil and kosher salt with the green beans and bell pepper slices before putting them in a 450-degree oven.
I tossed them once halfway through cooking, and then served immediately. I was surprised by how crisp the vegetables ended up via this method, and how much the natural flavor of the green beans and bell peppers came through. I wasn't just eating overcooked vegetables, rather felt like a better version of both vegetables. Heat really worked wonders! I look forward to making this simple side again and again!
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