Roasted Green Beans And Tomatoes
Simple recipe for Roasted Balsamic Green Beans with Cherry Tomatoes is taken to another level with quick Balsamic reduction and a sprinkling of Parmesan cheese. Easy side dish that goes with any meal.
- 1 lb green beans (I recommend Haricot Verts) trimmed
- 1 pint cherry or grape tomatoes
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ c Balsamic vinegar
- ½ c vegan Parmesan cheese shredded, Note 1
Preheat the oven to 425 F.
In a large bowl add green beans, tomatoes, olive oil, salt and pepper. Toss to coat.
Arrange on a parchment lined baking dish and roast for 17-20 minutes until green beans are tender.
Meanwhile, add Balsamic vinegar in a small sauce pan and cook over medium low heat until it reduces by half and slightly thickens.
Remove green beans from the oven, sprinkle with cheese and drizzle with Balsamic glaze.
If you're not vegan, you can use a regular Parmesan cheese.
Calories: 163kcal | Carbohydrates: 12.5g | Protein: 7.4g | Fat: 10.3g | Saturated Fat: 3.1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 474mg | Fiber: 5g | Sugar: 4.1g | Calcium: 179mg | Iron: 2mg