Haricot Verts with Lemon & Roasted Tomatoes | Wild Fork
Sauté thin haricot verts with lemon and roasted cherry tomatoes for a bright, fresh, and elegant side dish to elevate any meal.
INGREDIENTS
¼ Cup Extra Virgin Olive Oil
1 ½ Cups assorted colored cherry or pear tomatoes
Lemon Zest, to taste
1 Tbsp. Lemon Juice
2 Shallots, finely sliced
LET'S GET COOKING!
Preheat oven to 425F.
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.
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.
Roast in the oven for 6-8 minutes until tomatoes begin to blister.
Place in a serving dish and serve as a side.