Recipe:Thin Green Beanswith Lemon & Roasted Cherry Tomatoes

Cooking
Instructions

1. Preheat oven to 425°F.
2. Bring a large pot of water to boil. Add salt to taste and blanch the frozen green beans until crisp but tender, about 1-2 minutes. Drain and run under cold water. Place in a bowl and toss with olive oil, salt and pepper to taste, lemon zest and lemon juice. Spread on a half a baking sheet.
3. In a small bowl, toss the cherry tomatoes and sliced shallots with salt, pepper and Herbes de Provence. Spread the tomatoes on the other half of the baking sheet with the green beans.
4. Roast in the oven for 6-8 minutes until tomatoes begin to blister.
5. Place in a serving dish and serve as a side.