Recipe: Roasted green beans & cherry tomatoes

One of my easiest, most favorite summer recipes when green beans and tomatoes are plentiful is this one.  It requires very few ingredients and can be prepared in under 5 minutes.  This is a great way to get in the daily recommended 2 servings of vegetables (a serving = 1 cup) and your daily healthy fat (1 tablespoon of extra virgin olive oil)!

Recipe: Roasted green beans & cherry tomatoes

2 cups fresh green/yellow beans, ends trimmed off
2 cups fresh cherry tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons Kosher salt
1/2 teaspoon fresh ground black pepper
3 cloves garlic, minced
1/3 cup Parmigano-Reggiano cheese, grated (you can use Parmesan)

Preheat oven to 400 degrees.

In a large bowl, combine beans, tomatoes, EVOO, salt, pepper and garlic and toss well to coat.

Place parchment paper on a large baking sheet (a jelly roll pan works best) and then, spread vegetables in a single layer.  Roast for 15 minutes.  Add cheese evenly across the top and bake an additional 5 minutes.


  1. Oooh I am so making this! Thanks for sharing. Yummm.


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