I stumbled into writing this recipe on accident. I've learned that those are the recipes that are often-times the very best and the ones I go back to over and over again!
A little insight into me: I love french fries (hang with me here...) - many days after school when I was in, I don't know, let's say 1st grade through 5th or 6th grade, my mom would stop and let me get french fries and a coke or chocolate milk shake for a snack... Yes, you read that right. 🙂 My parents actually used to joke that I was going to turn into a french fry, I ate so many of them! Ha! And I would not go near a vegetable - except broccoli, which my grandmother always called "trees" - which she would make Italian style with good olive oil and lots of garlic... That's the only way I would eat it. But put greens in front of me or carrots even... I was having none of it!
Obviously, as my taste-buds have changed (through a lot of work I've done on my own through my nutrition - I'm here to tell you, just because you were raised eating a certain way does NOT mean you have to give in to that way of eating as an adult - I'll save this for one of our Health Episodes Podcasts 🙂 ) I do not eat near as many french fries as I did when I was growing up. That is not to say that I don't crave them and full confession - I have my share of sweet potato fries about once a week at our favorite Dallas restaurant: Origin Kitchen + Bar
What I try to do now is create things that allow me to have the same process of eating as if I had a bowl of french fries in front of me. Meaning: french fries are a finger food - they are a little crunchy and salty and they just satisfy, you know? So, I've found that when I roast green beans or even asparagus and allow myself to eat them with my hands as I would french fries - it truly satisfies that craving in my brain and in a far healthier way.
Okay, so back to THIS recipe and how I stumbled upon it... I was craving something salty and wanted that unctuousness... But I try to keep my french fry indulgence to once a week or less... So I thought, "Green beans!!!" I had intended to make roasted chicken with a side of salty roasted green beans and a side salad of baby greens, roasted cherry tomatoes and grated raw parmesan. But when I started cooking, the salad just didn't sound as good anymore - I just wasn't that hungry anymore, but I had already blistered the tomatoes for the salad... So I thought well, I'll just pour them in with the green beans and grate some of the parm over the green beans and tomatoes - that way nothing goes to waste.
Whoa! Best. Audible. EVER! Mo and I started eating and looked at each other and decided this should be my new go-to side dish for any occasion! The acidity of the tomatoes cuts through the salty green beans and the cheese adds so much flavor. Gah! It is so good! I could eat a whole recipe by myself, I think! That said, it is great as leftovers for lunch the next day too! And SO easy to double the recipe and use it as a food-prep item that you keep in the fridge to eat through the week.
Hope you enjoy as much as we do!
Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment, spray with avocado oil cooking spray and set aside.
Make sure green beans are dry and then spread onto the lined sheet pan. Drizzle with avocado oil and sprinkle with salt and pepper. Toss well to coat the green beans.
Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.
While green beans are roasting, make sure tomatoes are dry and then place them into a large, dry nonstick skillet over medium-low heat for 10-15 minutes, tossing occasionally. They are done when they are browned in spots and the skin is slightly blistered. (You might hear them pop a little – that’s okay!)
When green beans and tomatoes are done, pour the tomatoes over the greens beans while still on the sheet pan. Grate desired amount of cheese over the top and toss well to combine. Serve!
NOTES: You can roast the tomatoes in the oven with the green beans if you prefer. I’ve found that when doing so they release their juices due to the steam and it creates a bit of sogginess. It’s not bad – just better when done separately and the tomatoes are kept dry.
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Ingredients
Directions
Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment, spray with avocado oil cooking spray and set aside.
Make sure green beans are dry and then spread onto the lined sheet pan. Drizzle with avocado oil and sprinkle with salt and pepper. Toss well to coat the green beans.
Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.
While green beans are roasting, make sure tomatoes are dry and then place them into a large, dry nonstick skillet over medium-low heat for 10-15 minutes, tossing occasionally. They are done when they are browned in spots and the skin is slightly blistered. (You might hear them pop a little – that’s okay!)
When green beans and tomatoes are done, pour the tomatoes over the greens beans while still on the sheet pan. Grate desired amount of cheese over the top and toss well to combine. Serve!
