In Season: Roasted String Beans with Tomatoes

july-6-015After posting my blog about Oven-Roasted Kale, a friend left a comment on my Facebook page that read “Really, just about any veg roasted with olive oil + S&P is yummy!”   I couldn’t agree more!  I had a big bag full of string beans and some tomatoes from my CSA share and figured I might as well heed my friend’s advice and roast them.  The result was absolutely delicious!  Long after dinner was over, my husband continued to pick at the leftovers, which he reported were just as good at room temperature as they were hot.

This recipe couldn’t be easier…. and it is colorful, healthy, and requires no special techniques.  Just heat up your oven, toss the veggies with some “EVOO”, salt, and pepper, and you have a beautiful and delicious side dish or light entree, perfect for summertime.

Roasted String Beans with Tomatoes

Serves 4-6

2 lbs string beans (green beans, yellow wax beans, or a combination of both), ends trimmed

2 medium tomatoes, cut into wedges

Olive oil, salt & pepper

Preheat oven to 375 degrees.

Place all the veggies in a large baking dish or on a rimmed baking sheet.  Drizzle with a few tablespoons of olive oil, and season to taste with salt and pepper.  Toss well so all the beans and tomato pieces are coated evenly.

Roast in oven for 20-30 minutes, depending on desired tenderness (less time for a crunchier result). 

Enjoy hot or at room temperature.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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2 Responses to “In Season: Roasted String Beans with Tomatoes”

  1. zoe p. Says:

    My favorite thing about string beans is when they’re left over and cold!

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