Roasted Green Beans and Tomatoes

This is the best recipe for roasted green beans with tomatoes, perfect for roasting in the oven until they are tender and delicious. Just a few simple ingredients and you have a tasty and healthy side dish the whole family will love! Try pairing it with this easy Chicken Francese.

Why You'll Love This Recipe

These roasted green beans and tomatoes are so easy to prepare and make the most flavorful side dish to compliment so many different main course meals.

Ingredients You Will Need

Green beans: are also known as French beans, string beans and snap beans. They are a great source of fiber, vitamin C, vitamin K and beta carotene along with other beneficial nutrients.

Grape tomatoes: while small like cherry tomatoes they differ in texture and shape. Oblong in shape with a slightly thicker skin, making them a little less juicy and a little less sweet than cherry tomatoes.

Extra virgin olive oil: stands out as an excellent choice for roasting, adding richness and enhancing the natural flavors of foods.

Garlic powder: is best for when you want a milder flavor that will enhance the flavor of the dish without overpowering it.

Onion flakes: comes in two forms, flakes and minced. It is made by dehydrating fresh chopped white onions.

Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Parmesan cheese: known as Parmigiano-Reggiano, has a complex savory flavor with a nutty note. Its texture is hard and granular, becoming brittle when aged.

Balsamic vinegar: is the best choice for this recipe as it lends an intense vinegar flavor that can be reminiscent of red wine. I love Olivelle for all my balsamic vinegars. You can use pennysprimal to save.

Instructions

Preheat oven: to 350˚ and line a rimmed sheet pan with parchment paper.

On the sheet pan: lay the green beans on the pan and drizzle with 2 tablespoon of the olive oil. Toss with your hands and evenly spread the beans out.

Slice the tomatoes: in half and place in a bowl with the remaining olive oil, tossing gently.

Place the tomato mixture: on top of the green beans down the center of the pan.

Sprinkle entire pan: with salt, black pepper, garlic powder and onion flakes.

Sprinkle the parmesan cheese: over the tomato mixture (omit for Paleo and Whole30).

Roast: for 25 minutes or until the green beans are tender.

Before serving: drizzle balsamic vinegar over top.

Enjoy!

Recipe Tips and Tricks

Buy precut green beans: which saves time having to cut the green beans.

Recipe Variations

Bacon crumbles: would be a delicious addition to this dish!

Lemon juice: is a great choice in place of the balsamic vinegar.

Cherry tomatoes: are also delicious in this recipe. I like to use a variety of colors too.

Storage Tips

You can store these green beans in the refrigerator for 5-7 days when stored in an airtight glass container.

FAQs About Recipe

Why are my roasted green beans tough?

If your roasted green beans are coming out tough, it might be due to their freshness. Older beans can be a bit dryer.

Are roasted green beans supposed to be crunchy?

Depending on your desired doneness, you may find that you can roast green beans anywhere between 15-25 minutes. I love them a little browned!

What makes green beans tough and stringy?

When the seeds inside the pod are too large and mature the bean pod becomes tough and stringy.