Sicilian-Style Roasted Vegetables with Balsamic Syrup

Joan Hunt


We had extra green beans and red bell peppers, so I decided to roast them and treat them in the classically Sicilian agrodolce style by tossing the vegetables with orange and lemon juices and then drizzling them with reduced balsamic vinegar.

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8 servings


1 lb
green beans, trimmed
1 large
red bell pepper, sliced lengthwise into 1/2-inch-thick strips
2 Tbsp
olive oil
1/2 tsp
sea salt
1/4 tsp
freshly ground black pepper
1/3 c
balsamic vinegar
1/4 c
fresh orange juice
1 tsp
fresh lemon juice
1 tsp
grated orange zest

Directions Step-By-Step

Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.
Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #roasted, #green, #beans