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Ingredients

  • Nonstick cooking spray
  • 2 pounds fresh green beans, ends trimmed
  • 20 ounces cherry tomatoes
  • 4 tablespoons Food Club canola oil
  • 1 teaspoon Food Club salt
  • 1 teaspoon Food Club pure ground black pepper
  • 3 tablespoons chopped fresh basil leaves

DIRECTIONS

  1. Preheat oven to 400°. On large rimmed baking pan, evenly spread green beans; on second large rimmed baking pan, evenly spread tomatoes. Drizzle each with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat on all sides.
  2. Roast 20 minutes or until green beans are tender-crisp and tomatoes begin to char slightly, stirring once halfway through cooking. Transfer beans and tomatoes to large bowl; add basil and toss to combine.

NUTRITION
  • 102 Calories
  • 7g Fat (1g Saturated)
  • 0mg Cholesterol
  • 294mg Sodium
  • 10g Carbohydrates
  • 5g Fiber
  • 2g Protein
CATEGORIES

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