One of my favorite ways to prepare all kinds of veggies is to roast them and green beans – especially out-of-season greens beans that might have sat in the fridge just a little too long – lend themselves perfectly to roasting. The dry heat of the oven caramelizes the natural sugars in both the green beans and the tomatoes which brings about an amazing depth of flavor.
You don’t have to have perfect, fresh-picked, blemish-free, green beans to enjoy these killer Garlic-Roasted Green Beans and Tomatoes! I bought the green beans for this recipe over a week ago at Aldi, and although today I discovered that a few of the beans were turning a little brown, I tossed those out and the rest made it into this recipe. I know you’ll love them!
These Garlic-Roasted Green Beans and Tomatoes are…
- Sweet AND just the right amount of salty
- Nutritious – both veggies are nutritional powerhouses and together are bang-up sources of Vitamins A, C, K and several B vitamins; potassium, magnesium and fiber. Bring it on!
- SIMPLE to prepare
- Coat the beans and tomatoes well. I used a big bowl, drizzled the beans with olive oil, sprinkled salt and pepper on them, threw in the minced garlic and tossed everything together for about a minute. EASY!
- Test for tenderness. There are fat green beans and there are skinny ones. I roasted mine for about 20 minutes but if your green beans need more time keep them cooking! You’ll definitely want to wait until the tomatoes burst and both the tomatoes and the beans have caramelly-brown outsides. THAT’S THE BEST PART!
- A little citrus. I like to add a squeeze of fresh lemon to most roasted veggies right after I take them out of the oven but if lemon is not your thing leave it out. You could also try a little drizzle of balsamic vinegar.
What’s your favorite side dish? This one’s for sure going to be on repeat, especially when we find another neglected bag of green beans in the crisper draw which – I’m not gonna lie – is bound to happen again. 😊
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: Fresh lemons, as always
Mr. EN’s Take on This Recipe: “So good. I ate them on top of a pile of mashed potatoes.”
Garlic-Roasted Green Beans and Tomatoes
Yield 2 servings
- 2 large handfuls of green beans, washed and trimmed
- 1 cup grape or cherry tomatoes (leave whole)
- 2-3 teaspoons olive oil
- 2-3 cloves of garlic, finely minced
- ½ teaspoon sugar
- 1/4- teaspoon salt
- freshly ground black pepper
- Optional – fresh lemon juice or balsamic vinegar
- Preheat oven to 425 degrees F.
- Place green beans and tomatoes in a large bowl and add olive oil, minced garlic, sugar, salt and pepper. Toss to coat beans.
- Spread the tomatoes and green beans on a baking sheet and roast for 15-25 minutes tossing occasionally. Don’t worry if the tomatoes are sticking. The dish is done when the beans and tomatoes begin to caramelize and brown. Remove from oven.
- Use a large flat metal spatula to remove the beans and tomatoes from the pan. Try to lift the tomatoes carefully. You want to get as much of the sticky, caramelly stuff that is stuck to the pan as you can. Some will stick a bit too much. Some may even burn a little. That’s life.
- Add a squeeze of fresh lemon juice or balsamic vinegar (if using). Taste and season with extra salt and pepper as needed.
- Serve immediately or wait a bit and serve at room temperature.
Serving Size 1 1/2 cups
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 1 g
Sodium 240 mg
Total Carbohydrates 13 g
Dietary Fiber 4 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.