All of a sudden it’s cold!! COLD.
Ok, for anyone who’s lived anywhere colder than the subtropics, it’s not really that bad. Brisbane mornings aren’t below freezing even before the sun comes up, and darn if we don’t have the most beautiful winter days anyone could ask for. It’s why I live here. Brisbane houses though, aren’t often built for the cold… What a great excuse to crank up the oven!
Enter this quick and easy side dish, helping you eat more veggies and perfect to have along side a Sunday roast or BBQ. If you want a quick and easy weeknight dinner, pre-roast a whole pan of these beauties, keep in the fridge, and reheat with 1-2 cups of white beans, drizzle with some olive oil, and done!
Oven Roasted Cherry Tomatoes and Green Beans
- 4 cups fresh green beans, ends trimmed and chopped into bite-sized lengths (appx 500g)
- 2½ cups cherry tomatoes, whole, plus 1½ cups cherry tomatoes, halved (appx 600g total)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- 1 clove garlic, minced
- ¼ packed cup fresh basil, chopped
- Zest of one medium lemon
- 5-6 grinds fresh black pepper
Preheat oven to 400°F / 200°C. In a large bowl, combine greens beans, 2½ cups of the cherry tomatoes, olive oil, salt, and garlic. Mix well. Add green beans and tomato mixture to roasting pan, and roast 20-25 minutes, until vegetables are shriveled and have brown spots.
Transfer to heat-proof serving bowl and stir through remaining cherry tomatoes, basil, and lemon zest, and pepper. Enjoy!
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Tried this?? Share your review in the comments!