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Oven Roasted Green Beans with Cherry Tomatoes

The oven roasting technique for this dish is a new twist on an old cooking method. You start with a cold oven rather than preheating it. It works like magic to roast the green beans and make the tomatoes go all soft and melty. Go ahead and throw in some slices of fresh garlic too for a real taste treat.

 

Oven Roasted Green Beans with Cherry Tomatoes

  • 1 pound thin green beans, trimmed
  • 1 pint cherry tomatoes
  • 2 teaspoons olive oil, (the original recipe called for 2 Tablespoons, way too much oil for my taste)
  • salt and freshly ground black pepper to taste
  • optional; 1 teaspoon dried oregano or herb of your choice
  1. Line a rimmed baking sheet with foil for easy clean up.
  2. Toss the beans and tomatoes with oil and seasoning. I did this right on the baking sheet.
  3. Move your oven rack to the lowest setting.
  4. Place prepared pan of vegetables in cold oven and set the temperature to 425 degrees.
  5. After 15 minutes give them a stir. Watch closely and as soon as tomatoes collapse and beans are tender and golden brown remove from oven. They go from golden brown to charred quickly so watch them closely.

Yield: 6 servings

Nutritional Information

Per Serving: 24 Calories; 2g Fat (57.6% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

WWPP 1 – this calculation includes the small amount of calories from the green beans and tomatoes.

 

Recipe adapted from The Perfect Recipe For Losing Weight And Eating Great

 


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