Steamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie. The beans can be steamed in advance and quickly warmed through later with the roasted tomatoes. Couldn't be easier or tastier.
AuthorAnn Ogden GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.
Line a 1/2 baking sheet with parchment paper and place it on a center-high shelf in the oven. Pre-heat the oven to 425F
Pour the olive oil into a large bowl. Tip the tomatoes and shallots and toss to coat in the oil. Sprinkle with salt. Take the hot baking sheet from the oven and quickly tip the veggies onto it. Spread them out into a single layer. Roast on a center-high shelf for 15 minutes. Turn the veggies and roast 10 minutes more or until the shallots are caramelized, and the tomatoes soft.
While the tomatoes are cooking, put the prepped beans into a frying or saute pan with a lid. Add enough water to almost cover. Sprinkle with salt. Bring to a boil over a medium-high flame. Cover. Steam for 5 minutes or until the beans are just 'al dente'. Drain. Plunge them into a bowl of cold/iced water to stop the cooking. Drain. Set aside.
When the tomatoes and shallots are ready, push them into the pan you cooked the beans in with a silicone spatula. Get as much of the oil off the parchment as possible. Place the pan over a medium flame and add the drained beans. Toss together and cook until the beans are just heated through. Serve immediately.
-To save time you can use pre-prepped beans from the store, or even frozen beans.
-If you use frozen beans, do not cook first. add a little extra oil to the pan and saute 1-2 minutes before adding the tomatoes.
Ingredients
Directions
Line a 1/2 baking sheet with parchment paper and place it on a center-high shelf in the oven. Pre-heat the oven to 425F
Pour the olive oil into a large bowl. Tip the tomatoes and shallots and toss to coat in the oil. Sprinkle with salt. Take the hot baking sheet from the oven and quickly tip the veggies onto it. Spread them out into a single layer. Roast on a center-high shelf for 15 minutes. Turn the veggies and roast 10 minutes more or until the shallots are caramelized, and the tomatoes soft.
While the tomatoes are cooking, put the prepped beans into a frying or saute pan with a lid. Add enough water to almost cover. Sprinkle with salt. Bring to a boil over a medium-high flame. Cover. Steam for 5 minutes or until the beans are just 'al dente'. Drain. Plunge them into a bowl of cold/iced water to stop the cooking. Drain. Set aside.
When the tomatoes and shallots are ready, push them into the pan you cooked the beans in with a silicone spatula. Get as much of the oil off the parchment as possible. Place the pan over a medium flame and add the drained beans. Toss together and cook until the beans are just heated through. Serve immediately.
-To save time you can use pre-prepped beans from the store, or even frozen beans.
-If you use frozen beans, do not cook first. add a little extra oil to the pan and saute 1-2 minutes before adding the tomatoes.
