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!