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French Green Beans and Cherry Tomatoes

Roasted French green beans with cherry tomatoes; this is truly a seasonal dish. These tender, yet crisp green beans, also known as haricots verts [1] or French filet beans, are thin and slender and as a result, cook quickly. That should be some solace over the fact that they can be a little hard to find.

I bought these beans at the farmers’ market this past Sunday along with some bright red cherry tomatoes that were very tiny, but full of flavor. In fact, I’ve never tasted a cherry tomato that tastes so good.

I know that I’ve made some similar comments in several of my posts over the summer, but believe me, it’s the honest to goodness truth. I guess that’s just a testament to how much there is to discover about food that’s fresh picked and in season.

Inspired by a recipe for roasted vegetables by Ina Garten in her latest cookbook [2], I simply tossed these beans and cherry tomatoes with a little extra-virgin olive oil and kosher salt, and then roasted them at 425 degrees F for 10 minutes. They came out of the oven cooked, but still a little crispy with the warm tomatoes bursting their tart, yet sweet flavor onto the pan.

If you aren’t a big fan of crisp green beans, you can boil the beans first for about five minutes before roasting them with the tomatoes.  I wouldn’t roast them for more than 10 minutes because then they tend to wilt and overcook.

Also, if you can’t find French green beans, the next best thing are young, small green beans. Since these beans aren’t always readily available in supermarkets, so don’t plan to make this recipe and then shop. Go shopping first, and if you come across some beautiful haricots verts or small green beans that catch your eye, come back to this reference on how to enjoy them.

French Green Beans and Cherry Tomatoes
Adapted from Ina Garten’s Oven-Roasted Vegetables [2]

1 pound of French green beans
1/2 pint cherry tomatoes
1/4 cup extra-virgin olive oil
1 teaspoon salt
Fresh cracked black pepper

Preheat oven to 425 degrees F. Rinse and drain vegetables and spread them out in one layer on a baking sheet. Drizzle olive oil over the beans and tomatoes and sprinkle with 1/2 teaspoon kosher salt. Toss the vegetables to coats, and then sprinkle with the other half teaspoon salt. Place the pan in the oven and roast for 10 minutes. Remove pan from oven, add a little fresh cracked black pepper and serve.

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