- 1 pound trimmed green beans
- 1 pint cherry tomatoes
- Extra virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
Heat the oven to 450°F with an empty baking sheet on an upper rack.
Coat the beans and tomatoes with EVOO and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast for 22-25 minutes until caramelized. Serve as a side.