Roasted Green Beans and Fresh Tomatoes
Sometimes simple is best. Just a few fresh herbs accentuate the natural flavors of sweet tomatoes and roasted green beans.
This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.
- 3 spray(s) olive oil cooking spray
- 4 cup(s) uncooked green snap beans, trimmed
- 2 cup(s) grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
- 1/4 cup(s) basil, fresh, cut into ribbons, divided
- 2 tsp minced garlic, or less to taste
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
Adapted from weightwatchers.com
Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.