Roasting brings out the natural sweetness of the green beans and bell pepper.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

1 pound green beans, trimmed
1 red bell pepper, thinly sliced
1 tablespoon extra-virgin olive oil
Zest of 1 orange
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper

Preheat oven to 450°F. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

NUTRITION INFORMATION: Per serving: 78 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 5 g fiber; 298 mg sodium.
Nutrition bonus: Vitamin C (150% daily value), Vitamin A (40% dv), Vitamin K (23% dv).

These were so good, I made them two nights in a row for dinner. The kids loved them!

Carolyn C., NY, NY

Sometimes I make this without red bells, and it is still really good.

Ellen, Bridgeport, CT

I used the French green beans (haricots verts) and it was tasty. These beans are smaller so they cook quicker and more thoroughly. My family doesn't like crunchy green beans. I also added sliced almonds halfway through cooking.

Ellen, Grapevine, TX

I really liked this.

Mary, MS