Roasted Green Beans with Walnuts, Onions and Sweet Red Pepper


1 1/2 lbs fresh green beans, trimmed
1 sweet red pepper, deseeded and sliced
1/2 onion, sliced
1/3 cup walnuts, chopped
1 t dried rosemary, or 1 T fresh rosemary
1/4 t white or fresh cracked black pepper
1 1/2 T olive oil

Optional: salt to taste

Spoon Mage™ Note:

Be choosy about the beans.  If one is “woody” or missing the snap of freshness, do not use it.  Always pat rinsed veggies dry with a tea or paper towel before roasting them. Wet veggies don’t roast to browned crisp tender goodness, they steam.

This dish has wonderful flavors the next day, but it is at it’s crispy best when served straight from the oven.


Preheat oven to 475° F.

Rinse the green beans and snap off the ends.

Rinse the red pepper and slice off the top.  Remove the seeds and light colored ribs within.  Slice in half from top to bottom.  Slice each half into lengths that approximate the green beans in size.

Slice the onion, measure the rosemary and pepper.  “Chop” whole walnuts by putting them in a zip lock bag and whacking them a few times with the flat side of a meat tenderizer.

Mix beans, peppers, onions, walnuts, rosemary, white or black pepper, and olive oil  in a large bowl. Make sure everything is coated with oil and seasonings.

Spread the veggies out evenly in a roasting or baking pan that has sides (no cookie sheets unless they have sides). Minimize overlap if you can. It cannot be avoided, do the best you can.

Roast for 20 minutes, stirring twice. Test the green beans for tenderness.

Some of you love green beans a bit crispy and will be very pleased with the crunch and call it done.

Others like a more cooked bean and should give it one more stir and continue to cook 5 – 10 more minutes – check for tenderness at five and again at ten minutes.

Remove the vegetables to a serving dish.  Make sure to scrape all the lovely browned bits into the bowl.  Serve mindfully.

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