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  • Writer's pictureMiriam Green

Roasted Green Beans with Onions and Peppers

It’s Friday afternoon and time is running out before Shabbat. I’m making my favorite green bean dish that I know will be warmly accepted when I serve it. I have time to call Mom and Daddy to wish them a Shabbat Shalom before the beans come out of the oven. Mom is always so excited to hear my voice. She asks me how I am. Then, where I am. I haven’t moved in 19 years, but Mom can’t always remember the name of the city where I live or even how old I am. I tell her again that Shabbat is coming in. I tell, her too, that Rafi and Hadas will be with us. Rafi’s getting married in a month, and we are all so excited. And, lucky me, I get to tell Mom about it every time we talk. This week they also had a surprise visitor. Liora’s friend was stuck up north and needed a place to stay. She’d been to Mom and Daddy’s before with Liora, but this was the first time she’d be staying there by herself. When I asked how it went (I knew they’d had to clean off the bunk beds in the computer room to host her), Daddy said fine, but Mom couldn’t remember they’d had a guest. I told them all about the menu I’d planned and what guests we’d be hosting, and wished them a Shabbat Shalom. Then I turned my attention to the green beans.

Roasted Green Beans

The rosemary in this dish gives it a delightful, unique flavor while the red of the peppers and the green of the beans make it eye-catching.

1 lb frozen green beans

1 red pepper

½ onion thinly sliced

1/3 cup walnuts

1 tsp dried rosemary

¼ tsp black pepper

1½ Tbsp olive oil

Salt to taste


In large bowl, combine all ingredients and toss with oil and spices. Spread on large baking sheet. Roast for 20 min on 475°. As an alternative, use almonds instead of walnuts.

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