Garlic Roasted Green Beans and Tomatoes
Try this Garlic Roasted Green Beans and Tomatoes recipe, or contribute your own.
Try this Garlic Roasted Green Beans and Tomatoes recipe, or contribute your own.
- Carbohydrate 1.42598828125 g
- Cholesterol 0 mg
- Fat 2.5541346885855 g
- Fiber 0.103520308494568 g
- Protein 0.27345046875 g
- Saturated Fat 0.353819562649887 g
- Serving Size 1 1 Serving (234g)
- Sodium 0.79006250002171 mg
- Sugar 1.32246797275543 g
- Trans Fat 0.074969187529395 g
- Calories 29 calories
Step-by-step
- Preheat oven to 425.
- Spread green beans, tomatoes, and garlic on baking sheet.
- Sprinkle with salt and freshly ground black pepper.
- Drizzle olive oil over all.
- Using hands, mix vegetables and olive oil until beans and tomatoes are lightly coated.
- Roast for 15-20 minutes, until green beans are just starting to brown and tomatoes are starting to pop.
- Serve hot or room temperature.
High-heat roasting transforms fresh vegetables only when the baking sheet allows adequate air circulation and heat conduction. Crowding vegetables on a pan causes steaming instead of roasting, preventing the necessary caramelization on both the green beans and the grape tomatoes.
- Use a heavy aluminum baking sheet measuring at least 15 by 21 inches to ensure the beans have room to spread in a single layer without overlapping.
- Set the oven temperature to 425 degrees Fahrenheit because lower heat fails to blister the tomato skins and shrivel the bean pods properly within the 15 to 20 minute window.
- Toss the vegetables directly on the metal surface instead of using parchment paper, since direct contact with the hot pan accelerates browning.
- Watch for the specific visual cues indicating doneness: remove the pan immediately when the green beans show light brown spots and the grape tomatoes burst open to release their juices.
- Manage kitchen timing by prepping the garlic and trimming the beans during the initial 30-minute oven preheating phase so the pan goes into the heat immediately.
Proper spacing guarantees dry heat conversion rather than moisture retention. Metal thickness dictates how evenly the base of each bean chars without burning the minced garlic.
