Sometimes, even though it’s a hot Summer’s day, I will be overcome with the desire to roast some vegetables. I throw caution to the wind and turn on the oven, knowing it might add to the temperature in my kitchen (No worries today though, there was a pleasant breeze!). I do this often because the flavor of roasted veggies far surpasses any other method of cooking them, in my humble opinion (stir frying is a close second!). Roasted Spicy Green Beans with Tomatoes was on today’s menu.
Roasted Spicy Green Beans with Tomatoes
A couple of days ago I was out and about gathering, as I like to call it. I ended up at our local farmers market, which is like a trip to A theme park for me! Ah, the sights, the sounds, the smells! Truly a happy place! If you are a foodie like me, perhaps you love your local farmers market as much as I do!
They had some wonderful French green beans, AKA haricot vert, which are a bit skinnier and a little shorter that the Blue Lake green beans you usually find. They cook faster as they are thinner. They are also more tender.
Green beans are wonderful on their own, but for this recipe I decided to give them some company on the baking sheet. Roasted tomatoes are super with haricot vert (Love French words). They turn out sweet, and with some spice added, the roasted veggies are extra delicious! I hope you enjoy making Roasted Spicy Green Beans with Tomatoes.
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Roasted Spicy Green Beans with Tomatoes are a wonderful way to enjoy green beans. The tomatoes become sweeter when you roast them. A wonderful vegetable side dish!
- 12 oz French Green Beans (haricot vert) or use any fresh green beans
- 9 oz Grape Tomatoes, or cherry tomatoes
- 1 1/2 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Red Pepper Flakes, or more for spicier
- 1/4 cup Parmesan Cheese, shredded
Heat oven to 425 degrees.
Rinse the green beans and pat dry with a paper towel. Place on a baking sheet with tomatoes.
Pour olive oil over vegetables and sprinkle with the salt, and the black and red peppers.
Using your hands, gently toss the vegetables with the oil and spices to coat all of them and spread out in a single layer.
Bake for 10 minutes, then stir and cook for 5 more minutes.
Serve hot or at room temperature. Garnish with the parmesan cheese.
Resources to make this recipe and more
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