Blue Cheese & Roasted Pepper Green Beans
(the side dish that steals the show, refuses to apologize, and maybe smokes clove cigarettes in Paris)
Ingredients (a.k.a. The Flavor Squad):
1 lb green beans – fresh, trimmed, and ready for action. None of that sad floppy business.
1 red bell pepper – roasted and sliced like it’s auditioning for a Mediterranean cookbook
1 tablespoon olive oil – or avocado oil if you’re feeling fancy and fiscally irresponsible
Salt + pepper – because seasoning is self-respect
1/3 cup crumbled blue cheese – funky, salty, glorious chaos in cheese form
Optional splash of balsamic glaze – for drama and depth. Like eyeliner but edible.
🔥 How to Make These Beans the Beyoncé of the Plate:
1. Preheat your oven to 400°F (204°C)
Because we’re not steaming these babies, we’re roasting them until they snap, sizzle, and develop character.
2. Toss your green beans with olive oil, salt, and pepper.
Use a bowl or just mix them on a baking sheet like a culinary renegade. Get them coated but not drenched. This isn’t a spa day.
3. Roast ‘em.
Spread the green beans out on a sheet pan like they’re at a yoga retreat, space is key. Roast for 15–20 minutes until they’re slightly blistered and starting to brown at the edges. They should still have a bit of snap. We’re not making green bean soup here.
4. Roast your pepper (if you’re not using jarred).
If you’re roasting it yourself:
Cut that pepper in half, remove the guts, place it skin-side up on a baking sheet, and roast until the skin is blackened and blistered (about 15–20 mins).
Then toss it in a bowl, cover with a plate, let it steam for 5 mins, and peel off the skin like you’re removing a face mask from a productive Sunday.
Slice it into strips like you know what you’re doing.
5. Assemble the masterpiece.
Once the green beans are roasted, toss them in a serving dish like the fabulous host you are. Layer on the roasted red pepper strips like tasteful confetti. Then, sprinkle, nay, shower them with the crumbled blue cheese.
6. Optional: Drizzle with balsamic glaze.
This adds a sweet tangy hit that makes everything pop and feel fancy-on-purpose. Go light, don’t turn it into dessert.
🧠 Tips for Green Bean Glory:
Want it even more extra? Toast some chopped walnuts and toss those on top too. Now it’s a side dish with a résumé.
Not into blue cheese? Feta’s the safe cousin. Still cool, just less... aggressive in flavor.
These reheat surprisingly well. Microwave or toss ‘em in a skillet with a splash of oil to revive.
🍷 Goes Great With:
Steak, chicken, or that one vegetarian dish your friend brought that smells suspiciously good
A dry white wine or sparkling water with attitude
Candlelight, soft jazz, and a sense of accomplishment