It really couldn't be easier to prepare.
2-3 lbs of green beans, washed and ends trimmed
1 Red pepper, cut into strips the approximate size as the green beans
1-2 Tablespoons of olive oil
Salt, to taste (Kosher produces the best result)
Pepper, to taste
1-2 teaspoons Balsamic vinegar
Preheat the oven to 425F
Trim the ends off of the green beans. Cut the red peppers into strips the approximate size as the green beans. You want them the same size so the cook at the same rate. Place both on an oven safe tray in a pile. Drizzle with the olive oil and sprinkle with salt and pepper. Then spread into a single layer. You can certainly place all of the ingredients in another bowl to mix, but I don't like dirtying more dishes than I have to.
Remove from the oven and drizzle with a bit of
balsamic vinegar. I say "a bit" because a little goes a long way and it is very
easy to over do it. You can always add more if you need it.
** Don't try to save a step and add the balsamic before
roasting. Let me spare you the disappointment. The flavor gets way too
overpowering and intense!!