Green Beans with Roasted Tomatoes and Mustard Seeds

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Bleh. This was really easy to make and yes, it did look very appetizing, but that wasn't the case at all. I followed the directions to a 'T' and these weren't great at all. I served them to guests without trying them first because of all the rave reviews and most people ate them with a painful look on their faces. Couldn't taste the mustard or veggies, all you got was a mouthful of overpowering vinegar taste.

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Great way to liven up those sometimes tired winter green beans! And such festive colors! I think this is better for Christmas than Halloween!

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super easy tons of flavor. doubled the recipe for thanksgiving and everyone loved them

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I was INCREDULOUS at how wonderful this tasted given the fact that it has six ingredients, two of which are the vegetables themselves, and two of which are salty and peppy. It is extraordinary how the roasting marries the sweetness of the tomatoes with the beans that become golden brown.

The only thing I changed the second time around was to put the tomatoes on the baking sheet about 5-8 minutes earlier than the beans. It depends on the size of your tomatoes I guess. (No risque pun intended there.

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This was a very easy and wonderful side dish. I made it with breaded pork chops and brown rice and it made the meal perfect.

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I made this for a party of 10 guests. They LOVED it!! It was sooo easy and had the appreance of elegance.

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This is a great no fuss way to serve green beans. I didn't have the mustard seeds, so I added a pinch of dry mustard to the oil and vinigar mix. Turned out great, can't wait to try it again with mustard seeds.

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I had fresh beans on hand that were going bad. This recipe saved them!! I had never thought of adding balsamic to roasted veggies -- it made a sweet coating.