12 ounces fresh green beans
6 ounces cherry tomatoes (about 1 cup)
1/3 cup olive oil
6 cloves garlic, whole, peeled
1 teaspoon salt
Set oven to 425ºF. “String” the beans if necessary: Break off the stem end and take with it any string that wants to tear off. Cut large beans into 1-2″ pieces, leave small beans whole.
Toss all ingredients together in a medium baking dish (8×11 or so). Roast for 15 minutes, stir. Roast an additional 15-20 minutes until the beans are beginning to brown in spots and the tomatoes are broken down.
Serve hot or room temperature, on its own with bread or pasta as a vegetarian meal, or as a side dish with anything.