Roasted Green Beans with Tomatoes and Balsamic Vinegar

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~       


Another recipe straight from my expedition to the farmer’s market .  The green beans just looked too perfect to pass up and the grape tomatoes were sweet as candy.  These are great served warm or cold and are another of those recipes perfect to bring to a picnic or pot luck.

I’m feeling kind of stuck here for a longer narrative to share with you about this recipe or these ingredients, but this is just a straight forward recipe I created because I had great ingredients on hand.

It may not be an especially beautiful dish but it’s taste makes up for its looks.  You’ll love it – really!


Roasted Green Beans with Tomatoes and  Balsamic Vinegar

You don’t have to limit yourself to green beans, wax beans (yellow green beans) or purple green beans would work equally well and a combination of the two would look great.  You can also use a combination of different types/colors of tomatoes.


1 pound fresh green beans, stem ends trimmed

1/2 cup very thinly sliced onion (you can use red onion if you prefer)

1  tablespoons olive oil

2 cloves garlic, minced

1/4 cup balsamic vinegar

1 teaspoon honey

1 cup grape or cherry tomatoes, halved lengthwise

Preheat oven to 425° F. Line 15 x 10 x 1-inch baking pan with foil. Set aside.In re-sealable plastic bag combine the green beans, onion, oil, garlic and salt.


Toss until combined. In the prepared pan spread the vegetables in a single layer.


Bake, uncovered, for 15 minutes. Stir the vegetables. Bake about 10 minutes more or until the vegetables are tender and beginning to brown.


Meanwhile, in a small saucepan bring the vinegar and honey to a boil over medium-high heat. Boil, uncovered, about 3 minutes or until the vinegar is reduced to about 2 tablespoons.

Stir the tomatoes into the hot bean mixture.


Drizzle with the vinegar and toss.


Yield: 4 cups or 6 servings





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