Green Beans with Roasted Tomatoes and Mustard Seeds
- Cooking spray
- 1 1/2 pounds green beans, ends trimmed
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon whole mustard seeds
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine all ingredients except mustard seeds and toss to coat. Transfer green beans and tomatoes. Transfer vegetables to prepared pan and sprinkle mustard seeds over top. Roast 15 to 20 minutes, until vegetables are tender and golden.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Food Network Kitchen