Roasted Green Beans and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



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.


Pin It on Pinterest

Scroll To Top