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Green Beans with Roasted Grape Tomatoes Recipe
Green Beans with Roasted Grape Tomatoes Recipe photo by Taste of Home

Green Beans with Roasted Grape Tomatoes Recipe

Read Reviews (2)
5 2
Publisher Photo
You’ll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.—Michaela Rosenthal, Woodland Hills, CA
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 10 servings

Ingredients

  • 2 teaspoons olive oil
  • 1/4 teaspoon grated lemon peel
  • 2 pints grape tomatoes
  • 1/4 teaspoon celery salt
  • Dash white pepper
  • 1-1/2 pounds fresh green beans, trimmed
  • 2 tablespoons grated Romano or Parmesan cheese

Nutritional Facts

3/4 cup equals 45 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 72 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 1 vegetable.

Directions

  1. In a small bowl, combine oil and lemon peel. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once.
  2. Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate.
  3. Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature. Yield: 10 servings.
Originally published as Green Beans with Roasted Grape Tomatoes in Country Woman December/January 2010, p39

Nutritional Facts

3/4 cup equals 45 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 72 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 1 vegetable.

Reviews for Green Beans with Roasted Grape Tomatoes(2)

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   (2)
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MY REVIEW
Reviewed Feb. 27, 2012

I love this recipe! I have made it three separate times and it is so delicious every time. I have made this recipe to serve with a beef tenderloin and with salmon. It is a great vegetable dish to serve with most anything.

I like that this recipe is simple and very easy to make. I have easily adjusted the ingredients in this recipe to serve just the two of us and I have made this recipe to serve during a large holiday dinner. I have also made some minor alterations to the recipe based on what I had on hand at the time including substituting a splash of lemon juice for the lemon peel and using fancy shredded parmesan cheese for the grated parmesan cheese. I have also added both a dash of sea salt and a dash of seasoned pepper to the recipe. I will be keeping this recipe handy to make again and again.

MY REVIEW
Reviewed Apr. 17, 2011

Yummy! I used garlic salt instead of celery salt.

~ Theresa

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