Thursday, November 26, 2009

Green Beans with Roasted Tomatoes

Aside from the normal, mashed potatoes & gravy, dressing and corn side dishes, I wanted to serve some kind of a vegetable dish as well. I didn't want to make the typical soggy green bean casserole that frequent Thanksgiving meals. So I found this recipe on from Robin Miller. It came out really well and the colors looked so awesome with my Thanksgiving spread.

1 1/2 lbs. fresh green beans
1 pint grape tomatoes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. black pepper

1) Preheat oven to 400 deg. F. Grease a cookie sheet and set aside.

2) Combine all ingredients in a large bowl. Toss to thoroughly coat the vegetables. Place mixture on prepared cookie sheet. Bake for 15-20 minutes or until vegetables are tender.

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