Oven-Roasted Haricots Verts with Blistered Tomatoes and Oliv

Amarante

Tue, Dec 13 2016, 10:09 am

These were easy and very tasty. Versatile as well since they can be served warm or at room temp.

My favorite string bean recipe is still the Sesame Roasted one but since that one has somewhat Asian flavors, this works better with other cuisines.

It's a good winter veggie dish because roasting makes not so good winter tomatoes taste better.

Oven-Roasted Haricots Verts with Blistered Tomatoes and Olives

Source: Southern Living Magazine

SERVES 6 to 8

HANDS-ON 10 minutes TOTAL 35 minutes

Roasting transforms year-round ingredients into extraordinary accents.

2 pounds haricots verts (French green beans)
2 (10-ounce) containers grape or cherry tomatoes
3 large shallots, thinly sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme
1½ tablespoons chopped fresh oregano
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
⅓ cup chopped pitted Kalamata olives
1 tablespoon chopped fresh parsley

1. Preheat oven to 425°F. Toss together first 8 ingredients in a large bowl. Divide between 2 large jelly-roll pans.

2. Bake at 425°F for 25 to 30 minutes or until beans are tender and tomatoes burst, rotating pans after 15 minutes.

3. Transfer to a platter; top with olives and parsley. Serve hot or at room temperature.