Add flavor, nutrition, and visual appeal to any meal with this unexpected and delicious low-carb side!
Some successful pairings really take me by surprise. Take bacon and chocolate, for example, or the confounding friendship between the late Ruth Bader Ginsburg and Antonin Scalia. I would never have put either of those duos together. And yet, they each created their own kind of synergy.
This recipe for balsamic-roasted green beans and strawberries rises to that level of unexpected excellence. I didn’t think it would work—but the sweet-tart flavor of roasted strawberries makes the perfect counterpoint for the earthy, savory notes of green beans and bell peppers. Robed in the bright acidity of balsamic vinegar and the gentle caress of avocado oil, the trio comes alive with delicious contrasts.
I like to serve this dish with a sprinkling of crumbled feta or a dollop of goat cheese. Those cheeses add a hint of tang to further brighten the dish and a hit of healthy fats to make it more satisfying. Whether it’s paired with grilled chicken, roasted pork, or seared salmon, this side just might steal the dinnertime show!
A trifecta of low-carb goodness
Strawberries rank among the fruits with the lowest carb counts. Only raspberries and blackberries beat them. Green beans and bell peppers weigh in as low-carb veggies, making these three ingredients an excellent combination for those of us watching our carb intake. Plus, this trio brings a lot of nutrition to the table. Green beans and bell peppers pack in the fiber, vitamins, and minerals, while strawberries contribute antioxidants. And when you consider both the visual appeal and unexpected flavor combinations, this dish makes any meal more appealing.
How do I store leftovers?
Let your roasted beans and berries cool, then store them in an airtight container in the fridge. They’ll keep well for about 4 days before their texture and flavors begin to diminish. I don’t recommend freezing this dish, as roasted strawberries and green beans tend to become mushy and lose their quality after thawing. Reheat leftovers gently in a microwave or on the stovetop until warmed through.
Similar recipes to try
Hungry for more low-carb dishes that feature green beans? This easy, cheesy Keto Green Bean Casserole brings layers of flavor to the table. Looking for more ways to roast veggies? This three-ingredient recipe for Perfect Roasted Eggplant is fast, easy, and delicious! And if you love strawberries just as much as we do, try this elegant Keto Strawberry Cake.
Balsamic-Roasted Green Beans And Strawberries
Ingredients
- 1 pound fresh green beans
- 5 ounces strawberries tops removed, about 1 cup
- 1 medium red bell pepper chopped
- 1/4 cup avocado oil
- 4 tablespoons balsamic vinegar
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Trim the tough, woody stem end from each green bean by cutting it off with a knife or snapping it off with your hands. Discard the trimmed ends. Place the prepared beans on the baking sheet.
- Cut the strawberries in half and add them to the baking sheet. Add the chopped bell pepper pieces to the baking sheet.
- In a small bowl, whisk together the oil and vinegar. Pour the mixture over the beans, peppers, and strawberries. Toss to coat everything evenly.
- Roast until the green beans are crisp-tender, have some caramelized golden or brown spots, and are no longer raw or tough. The strawberries should be softened and juicy, with some edges possibly caramelized. The bell pepper pieces will be tender, with wrinkled skin and possible golden edges. This typically takes about 40 to 45 minutes—but start checking after 30 minutes to avoid burning.
- Serve immediately.
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