Roasted Green Beans, Tomatoes & Anaheim Peppers
A simple, colorful vegetable side dish that roasts green beans, cherry tomatoes, and peppers together with garlic and chicken stock. Bright, gently caramelized vegetables with savory depth from the stock. Serve alongside grilled proteins or roasted chicken for a fresh, light accompaniment. This one-pan method keeps the vegetables tender-crisp and allows their natural sweetness to emerge without fussy techniques.
Ingredients
Instructions
- 1
Arrange green beans, tomatoes, peppers, and garlic in an oven-safe dish.
- 2
Season with salt and pepper.
- 3
Pour chicken stock over vegetables.
- 4
Cover and bake until beans reach desired tenderness.
- 5
Uncover if desired for additional caramelization.
Tips
For crisp-tender beans, check at 25 minutes; cover time yields softer results.
Uncover during final 5-10 minutes to lightly caramelize vegetable edges.
Use homemade or low-sodium stock to control saltiness in the dish.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently at 300F to prevent further softening.
Prep vegetables 1 day ahead. Assemble and bake fresh; do not pre-bake.
Serve warm or at room temperature alongside grilled meats, roasted chicken, or as part of a vegetable platter.
Common Mistakes
Do not skip the cover during baking to avoid over-drying the beans
Do not use stock much warmer than room temperature to allow even cooking
Substitutions
Vegan Options
General Alternatives
adds mild earthiness
FAQ
Can I make this ahead of time?
Prep vegetables the day before, but assemble and bake just before serving. The dish does not reheat well due to bean texture loss. Leftovers can be eaten cold in salads.
What if my peppers are thicker-walled?
Cut them into smaller pieces so they cook through in 30 minutes alongside the beans. Larger pieces may stay slightly firm.
How long does this keep refrigerated?
Up to 4 days in an airtight container. Flavor and texture degrade after day 2. Not recommended for freezing due to vegetable texture breakdown.