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Roasted green beans topped with halved red and yellow cherry tomatoes and sprinkled with grated cheese, arranged on a parchment-lined baking sheet.
Penny Kovacs

Roasted Green Beans and Tomatoes

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This is the best recipe for roasting green beans and tomatoes in the oven until tender and delicious. Just a few simple ingredients you probably already have in your kitchen and you have a healthy side dish!
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Prep Time14 minutes
Cook Time25 minutes
Total Time39 minutes
Servings: 6 people
Course: Brunch, Dinner, Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Green beans fresh
  • 1 pint Grape tomatoes or cherry tomatoes
  • 1/4 cup Extra Virgin Olive Oil divided (2tbsp/1tbsp), I like Garcia De La Cruz
  • 1 tsp Onion flakes
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Parmesan Cheese omit for Paleo and Whole30
  • 2 tbsp Balsamic Vinegar I like Olivelle

Method
 

  1. Preheat oven to 350˚ and line a rimmed sheet pan with parchment paper.
  2. On the sheet pan, lay the green beans on the pan and drizzle with 2 tbsp of the olive oil. Toss with your hands and evenly spread beans out.
  3. Slice the tomatoes in half and place in a bowl with the remaining tbsp of olive oil, tossing gently.
  4. Place the tomato mixture on top of the green beans down the center of the pan.
  5. Sprinkle entire pan with salt, black pepper, garlic powder and onion flakes.
  6. Sprinkle the parmesan cheese over the tomato mixture. (omit for Paleo and Whole30)
  7. Roast for 25 minutes or until the green beans are tender.
  8. Before serving drizzle balsamic vinegar over top.
  9. Enjoy!

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