Yields1 Serving
 2 lbs fresh green beans, trimmed
 1 tbsp avocado oil
 1 ½ tsp sea salt
 ¾ tsp black pepper
 10 oz cherry tomatoes
 4 oz block raw manchego or parmesan
1

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.

2

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.

3

Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.

4

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!)

5

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

 2 lbs fresh green beans, trimmed
 1 tbsp avocado oil
 1 ½ tsp sea salt
 ¾ tsp black pepper
 10 oz cherry tomatoes
 4 oz block raw manchego or parmesan

Directions

1

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.

2

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.

3

Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.

4

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!)

5

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!

Roasted Green Beans with Cherry Tomatoes and Raw Parm