Photo of Roasted green beans and fresh tomatoes by WW

Roasted green beans and fresh tomatoes

Total Time
27 min
12 min
15 min
Sometimes simple is best. Just a few basic seasonings accentuate the natural flavors of sweet tomatoes and oven-roasted green beans. All they're tossed with is fresh basil, minced garlic, salt, and pepper; it doesn't get much easier than that. It all comes together from start to finish in less than half an hour. You can serve this dish hot, room temperature, or chilled for even more convenience. Keep a batch in the fridge to have some on hand at all times. It's the perfect side for a burger, grilled chicken, or steak. It's also delicious added to marinara sauce and then tossed with pasta and shredded cheese.


Olive oil cooking spray

3 spray(s)

Uncooked green snap beans

4 cup(s), trimmed

Grape tomatoes

2 cup(s), or cherry tomatoes, cut in half (or quartered, if large)

Fresh basil

¼ cup(s), fresh, cut into ribbons, divided

Jarred minced garlic

2 tsp, or less to taste

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp, freshly ground, or more to taste


  1. Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
  2. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
  3. Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
  4. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.