Roasted Beans and Tomatoes
- 1 pound trimmed green beans
- 1 pint cherry tomatoes
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
Recipe courtesy of Rachael Ray, 2008