Description
Greens beans and sweet peppers get a simple roast in the oven to caramelize the edges before being topped with a homemade lemon tarragon salt. This vegan and gluten free side dish is perfect for the overlap in green bean and sweet pepper seasons!
Ingredients
- 3/4 lb any variety of green beans you like, stems trimmed
- 1/4 lb sweet peppers, sliced into similar sized strips as the beans
- 2 tsp avocado oil
- Fresh cracked pepper, to taste
- Heaped 1/4 tsp dried tarragon (basil or thyme would also be delicious)
- Zest of 1/2 a lemon (about 1/2 tsp)
- 1 tsp flaky sea salt such as Maldon or fleur de sel
Instructions
Preheat your oven to 425 degrees. Toss the beans and peppers with the oil until evenly coated, then season to your liking with fresh cracked pepper. Arrange the veggies in a single layer on a large baking sheet then put them in your preheated oven. Roast for 15-20 minutes or until the beans and peppers are tender and just beginning to caramelize around the edges.
While the veggies are roasting, grind the dried tarragon and lemon zest together with a mortar and pestle until somewhat smooth. Alternately, you can do this with the end of a wooden spoon in a bowl. Mix in the salt, grinding gently if you need to break it up a bit. The salt should become highly fragrant!
Serve the veggies warm with a good sprinkle of the lemon tarragon salt. Store leftover salt in an airtight container. Makes 4-6 side servings.
Notes
- The salt can be made a day or two ahead of time to allow the flavors to intensify.
- Use any variety of bush bean (green bean) you like here.
- You can use any variety of sweet pepper you like such as Jimmy Nardello, Bull Horn, etc.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: side