This recipe for Herbs de Provence Green Beans and Roasted Grape Tomatoes makes the perfect side dish for oven roasted chicken or a grilled steak seared to perfection.
It only takes about 30 minutes to make everything from start to finish, and if you already have our Herbs De Provence Vinaigrette recipe in the refrigerator, it takes even less!
Even though this recipe literally has a few simple ingredients, it is bursting with fresh flavor. Our Herbs de Provence really shines when added to the acidic taste of the balsamic and tossed with the over roasted tomatoes. Seriously, this humble little dish is bursting with flavor.
We choose to use French green beans because they are thinner, but you can definitely use regular green beans if that is all you can find.
Herbs de Provence Green Beans and Roasted Grape Tomatoes
Total time: 30 minutes. Servings: 2-4
- 2 Tbsp Herbs de Provence Vinaigrette (recipe here)
- 1lb fresh green beans, rinsed and ends trimmed
- 1 cup grape Tomatoes, rinsed and halved
- Unrefined sea salt and black pepper, if needed for additional seasoning
Preheat oven to 400 degrees.
Make dressing first; set aside.
Veggies: For grape tomatoes, line small pan with parchment paper. Toss grape tomatoes with 1 Tbsp of the Herbs de Provence vinaigrette and place on pan. Roast in preheated oven for 20-25 minutes or until soft and starting to brown. While grape tomatoes are roasting cook green beans.
Place green beans in a saucepan with a steamer basket and cook for about 20 minutes or until tender. When grape tomatoes are done cooking combine them with the green beans in a serving bowl and toss with an additional tablespoon of the vinaigrette before serving.
Other serving suggestions: You can sprinkle the finished dish with Parmesan cheese or almond slices to change up the dish. Any leftover vinaigrette can be used on a salad the next day.