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.