Roasted Green Beans and Tomatoes
Penny Kovacs
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!
Prep Time 14 minutes mins
Cook Time 25 minutes mins
Total Time 39 minutes mins
Course Brunch, Dinner, Main Course, Side Dish
Cuisine American
1 lb Green beans fresh 1 pint Grape tomatoes or cherry tomatoes ¼ cup Extra Virgin Olive Oil divided (2tbsp/1tbsp), I like Garcia De La Cruz 1 teaspoon Onion flakes 1 teaspoon Garlic powder 1 tsp Salt ½ teaspoon Black Pepper ¼ cup Parmesan Cheese omit for Paleo and Whole30 2 tablespoon Balsamic Vinegar I like Olivelle
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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 beans out.
Slice the tomatoes in half and place in a bowl with the remaining tablespoon of 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!
Keyword Dairy-free, Gluten-free, Paleo, Sheet Pan, Side Dish, Tomato, Vegetable, Whole30
Mention @pennypsprimal or tag #pennysprimal