This is a really easy way to cook green beans, yet it looks very fancy. Adding the other vegetables adds such flavor to the beans and roasting them will convert even a non-green bean lover (such as myself) to a lover. The roasted tomatoes and shallots enhance the dish so well. This dish is adapted from a Rachel Ray recipe, and I have made it over and over. I pair it with beef or pork tenderloin, or with a roast chicken, and even with roast turkey at Thanksgiving.
TIPS: The key to this dish is roasting quickly at a high temperature, so keep an eye on them to be sure you don’t burn them. I often leave out the olives as I’m not a big fan, but my family loves them in this dish. I often half the recipe for just two of us.
Roasted Green Beans and Tomatoes
Ingredients
- 1 1/2 lbs fresh green beans
- 2 or 3 shallots peeled and sliced into thin wedges through the root
- 3/4 to 1 pint whole cherry tomatoes
- 4 garlic cloves sliced (not minced)
- 1 C pitted whole black olives (optional)
- 1/4 C olive oil
- kosher salt and pepper
Instructions
- Preheat oven to 475 degrees (or 450 convection). Spray a large, rimmed sheet pan with cooking spray.
- In a large bowl, toss green beans, tomatoes, shallots, garlic, olives (if using) with olive oil and season with salt and pepper. Toss to coat all the vegetables in the oil. Spread vegetables evenly across the sheet pan in a single layer as much as possible. Roast, stirring twice throughout, about 20-25 minutes, until the beans are blistered and tender, and the tomatoes have burst. Serve hot.
- Enjoy!