My cherry tomato plant had been a bit stingy. He’s not to blame; he was neglected, the poor thing. The first part of his miserable existence was on my northeast-facing steps, where I forgot him. I moved him, and after he adjusted to the August heat, he put out like crazy! So I decided to make Oven Roasted Green Beans & Cherry Tomatoes.
Nathalie Duprees Meatloaf with Oven Roasted Green Beans
I don’t know what’s with me, but I have been craving green beans. It got so bad, I wondered if my body was trying to tell me something. It turns out I’ve been taking them for granted – they’re super good for you.
About Oven Roasted Green Beans & Cherry Tomatoes:
Beans go fast, and mine needed to be used ASAP. I knew I had to use both veggies, and I needed something quick & low effort. My mind seized on oven roasting. I admit I was concerned about how well the beans would take that intense heat; there was some shrinkage, but in turn, the flavor was concentrated.
I was floored by how good this dish is. I found myself snitching bits and pieces warm from the oven as I was taking pics. It was an effort to save some for dinner, which I just tossed on the table at room temp. They were still great. Today, as I was “shiffling” things around in the fridge, I had the rest cold and it was like a cool, tangy green bean salad.
I love oven-roasting veggies. They can be made in any amount from a few to a full tray. They’re easy and versatile. And like these Oven Roasted Green Beans & Cherry Tomatoes, most are fabulous warm out of the oven, good at room temperature, and just fine cold from the fridge. Note that this dish is best not reheated; the texture suffers.
Whether entertaining is in the picture or this is just any old weeknight dinner, oven roasting is your answer. Think of it too if, like me, you need a no-effort way to buy time on a vegetable that has to be used asap.
Oven Roasted Green Beans & Cherry Tomatoes
Making the Recipe:
There’s nothing to making this. It’s so easy and has only a handful of ingredients. The juices from the roasted tomatoes combine with olive oil, garlic, and just a pinch of red pepper flakes to make what I’d call a dressing, and it’s delish.
When the veggies come out of the oven, sprinkle with a little vinegar to brighten, and it’s spectacular. Almost any vinegar can be used. White balsamic is a favorite and has such good flavor without the discoloration that can come from the darker version. White wine or red wine vinegar is tasty, too. Lemon juice can stand in, instead.
Make these without lining the sheet pan with foil so all the little garlic bits and red pepper flakes can be scraped up. There’s no shame in bringing this to the table right on the sheet tray, especially if yours isn’t 50 years old like mine, lol! Of course, if you’re not feeling that, dish it up.
Preparation:
To easily trim the green beans, place them in rows on the cutting board and nudge them with your knife to line up the edges. Trim the edges off, then do the same on the other side. This won’t preserve the cute little wispy ends, but it’s fast and easy.
For the cherry tomatoes, set the shallow, plastic lid from a container, something like yogurt, sour cream, or cottage cheese, upside down, and fill it with the tomatoes. Place another lid on top, right side up. Press down evenly with the palm of your hand and slice between with a long, preferably serrated, knife.
Take it Next Level:
The second time I made this, I added a little of my Sun-Dried Tomato Vinaigrette. It took things over the top and intensified the flavor even more.
All the same, it wasn’t a necessary addition; if I didn’t happen to have it on hand, I probably wouldn’t have gone the extra mile, so I’m tossing it as an option. An old-fashioned Catalina salad dressing would do the same. I’ve been blogging too long – I have that recipe, too!
Sun Dried-Tomato Vinaigrette
Saving Money on Oven Roasted Green Beans & Cherry Tomatoes:
I’m focusing my savings hints this week on the veggies. Here’s how to shop for and make the most of them.
Green Beans:
- Look for them on sale regularly all through the summer, but don’t forget to check your farmer’s market for the freshest green beans and great prices. Any Buyer’s Clubs will offer them in larger quantities, but discount stores like Aldi or Lidl compare favorably in price and have normal-sized packages.
- Be sure to use green beans as soon as possible once you get them home! They’ll last a day to two in the fridge, longer if you’re lucky, but don’t count on it.
- Green beans are notorious for having “rust.” You’ll see it as a little discoloration here and there. It’s not dangerous but multiplies quickly as beans are stored. While I’ve used oven roasting as a quick save, another option is blanching. Drop the beans in a large pot of salted, boiling water, then move to an ice bath to stop the cooking.
- Timing varies according to your needs. Two minutes is enough to rid any rust spores, but the beans won’t be fully cooked. They can be reheated and cooked for another dish without tasting like “leftovers.” For freezing beans, go for three minutes. For ALL the deets, see Blanching & Freezing Green Beans.
Cherry Tomatoes:
- Growing your own, even in pots, is the way to go if at all possible. Some are specifically developed to thrive in pots.
- If you’re buying, the usual applies. Check your Buyer’s Club and discount grocers, or buy when on sale at the regular grocery.
Oven Roasted Green Beans & Cherry Tomatoes with Sun Dried-Tomato Vinaigrette
Oven Roasted Green Beans & Cherry Tomatoes
- Total Time: 20 minutes
- Yield: 4 to 8 servings 1x
- Category: Side
- Cuisine: American
Ingredients
- 1 pound green beans, trimmed
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil
- a good pinch of red pepper flakes
- 1 clove garlic, minced
- salt & pepper to taste
- 2 to 3 tablespoons vinegar, white balsamic preferred
Instructions
Preheat oven to 425 degrees F.
On an unlined sheet tray, add green beans, olive oil, garlic, red pepper flakes, and salt and pepper. Toss to coat the vegetables. Roast for five minutes. Add the cherry tomatoes and give the mixture a toss. Return to the oven and roast for about 10 more minutes or until beans are tender. While not as attractive, the sheet tray of beans and tomatoes may be left in a little longer until the beans pick up some color and the tomatoes wrinkle and give off some juices.
When finished, drizzle with a little vinegar to taste.
Note: the cherry tomatoes are small and don’t take much time to become tender. If you’re using the larger sized heirloom tomatoes, add them in at the same time as the beans.
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I’m sharing at Fiesta Friday #239, hosted by Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen
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