Roasted Green Beans and Tomatoes, a roasted summer green beans and fresh tomatoes recipe ready in 30 minutes with only 5 ingredients. A tasty summer roasted vegetable side dish!
Love eating tomatoes and green beans when they’re in season? Why not roast them together? Combine the best two parts of the summer produce harvest with this simple (yet tasty!) roasted veggie combo!
Here’s why you should be roasted fresh tomatoes and green beans together:
- It’s super simple. Ready in only 30 minutes and uses only 5 simple ingredients.
- It’s great for leftovers. Make them once, eat them twice (or three or four times).
- It’s flexible. Delicious as a side dish, or as a topping for salads, bowls, pizza, or pasta
Ready to learn how to bake green beans and tomatoes together? Let’s do it!
🍅 Ingredients you’ll need
- Fresh tomatoes: The best part of the end of summer; we used cherry tomatoes from the garden but any type of tomatoes will do (we also like roma tomatoes for roasting)
- Fresh green beans: Another summer harvest favorite, green beans take on new flavor when roasted golden brown
- Olive oil: Coat vegetables for baking and adds flavor
- Seasonings: Garlic, salt, and pepper are what we used to keep it simple, but get creative with your favorite herb and spice combos
- Recommended tools: sheet pan, knife set, cutting board
🥣 How to make (step-by-step photos)
1️⃣ Step One: Prep oven and cut vegetables
Preheat oven to 400 degrees F (200 C) while prepping the tomatoes and green beans. Then wash vegetables before cutting:
- To cut tomatoes: How you cut tomatoes depends on which varietal you choose. Cut large tomatoes into quarters and cherry tomatoes into halves. The key is to cut them into similar-sized pieces to the green beans.
- To cut green beans: Cut off the stems from the bean pods, then slice the bean into 1 inch pieces so they are similar in size to the tomato slices.
👉 Tip: When roasting different kinds of vegetables together, slice them into same-sized pieces so they’re easier to eat. If they’re the same size, they will also have similar cooking times.
2️⃣ Step Two: Season and prepare to bake
Add the cut tomatoes and green beans to a roasting pan or baking sheet and toss with olive oil until they’re coated in oil. Then add them to the pan so they’re evenly spaced.
Top the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs of your choice.
3️⃣ Step Three: Bake the green beans and tomatoes
Roast the vegetables in the preheated oven until they become golden brown. Depending on your oven, this takes about 25 minutes.
Flip the veggies about 10-15 minutes into baking to make sure they evenly brown on all sides.
Remove the baking sheet from the oven and eat immediately as a side dish. If you plan to save them for later, let them cool before storing.
🧊 How to store
Roasted vegetables are great as leftovers! Here’s how to store them:
- Refrigerator storage: Store roasted green beans and tomatoes in an airtight container in the refrigerator for up to 3-4 days
- Freezer storage: For best taste and texture, we don’t recommend freezing roasted tomatoes as they will lose their texture when thawed
♻️ Sustainable kitchen tips
We’re all about living a more sustainable lifestyle in the kitchen here at Fork in the Road. Here are our top “green” tips for this recipe:
Take advantage of tomato and green bean season. The best time to make this recipe is when zucchini and tomatoes are in season, which is during the late summer months. Find out when they’re in season in your area here.
Grow the veggies in your garden. Tomatoes and green beans are great things to grow, even in small spaces! Try growing them in containers to harvest at home.
👉 More roasted zucchini and baked tomato recipes
Looking for more recipes with green beans and tomatoes? We’ve got you covered:
- Roasted Green Beans and Zucchini
- Baked Carrots and Green Beans
- Baked Tomatoes and Zucchini
- Baked Summer Squash and Green Beans
- Roasted Summer Squash and Tomatoes
- Baked Cherry Tomatoes
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Roasted Green Beans and Tomatoes
Ingredients
- 1 pound fresh tomatoes, any tomato of choice
- 1 pound green beans
- 1 tablespoon olive oil
- 2 cloves garlic, sliced thin
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut the vegetables. Cut the stems off of the green beans, then cut into 1 inch pieces. Remove the stems from the tomatoes, then cut into 1 inch pieces (depending on tomatoes used, this may mean halving or even quartering the tomato).
- Season vegetables: Place sliced green beans and tomatoes on a baking sheet, drizzle with olive oil, and toss to coat the vegetables completely. Then season vegetables with sliced garlic, salt, pepper and any other desired seasonings like dried or fresh herbs.
- Bake vegetables: Roast the tomatoes and green beans in the oven until they soften and begin to brown, which will take about 25 minutes. After 10-15 minutes of roasting, use a spatula to move the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and save for later use.
Recipe Notes
- Tools needed: sheet pan or baking sheet, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted tomatoes and green beans recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
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