• Emily Tyler

Green Beans with Roasted Red Peppers and Pearl Onions

Updated: Jul 22



Fresh summer green beans from the Middleburg Farmers Market mix so well with the roasted peppers and onions. I do have a shortcut secret for pearl onions, I discovered frozen pearl onions which are ready to go, no peeling required! They can be used straight from the freezer and tossed in with the red peppers for roasting.


Green Bean Salad with Roasted Red Peppers and Pearl Onions with Basil

Serves 6

1 pint green beans, washed and trimmed

2 red or yellow peppers cored and cut 1 ½” pieces

1 cup frozen pearl onion (or fresh which have been peeled)

2 tablespoons olive oil

1 handful of basil, torn into bite size pieces

Dijon Vinaigrette - recipe below


  • In a large stock pot of salted boiling water add the green beans and simmer for about 4 minutes or until tender, drain and give a quick rinse of cold water to stop the cooking

  • Heat the oven to 375 degrees

  • Line a baking sheet with aluminum foil

  • Toss the pearl onions and peppers with olive oil on the baking sheet and roast for about 40 minutes or until the vegetables are soft golden brown in places

  • Let them cool to room temperature

  • Toss with the green beans

  • Dress with Dijon Vinaigrette

  • Add the basil right before serving


This will make much more dressing than you will need, but this is the dressing I always have on hand - for this salad start with 2-3 tablespoons

Dijon Vinaigrette

¾ cup olive oil

¼ seasoned rice vinegar

1 heaping tablespoon Dijon mustard

  • Combine in a jar with a tight fitting lid

  • Store the leftover dressing in the refrigerator


From the freezer to the sheet pan - a fantastic short cut for pearl onions,

you can use these in so many other ways

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