Warm New Potatoes, Cherry Tomatoes, and Green Beans with Basil
A beautiful and tasty side dish to make when cherry tomatoes, basil and green beans are in season.
Ingredients
2 lbs small new potatoes, halved
4 tbsp extra-virgin olive oil, divided
1 lb slender green beans, trimmed
1 pint cherry tomatoes, halved
3 garlic cloves, chopped
1/3 cup chopped fresh basil
Directions
Preheat oven to 400 degrees. Toss potatoes and 2 tbsp oil on a large rimmed baking sheet, sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature.
Meanwhile, cook green beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans, pat dry.
Place beans, tomatoes, and garlic in a large bowl. Add 2 tbsp oil, sprinkle w/salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil and serve.
Serves 6.
eggs on sunday 
This is an awesome recipe and so, so simple. I made it without the green beans because I didn’t have any fresh ones and it was still awesome and one of my favorite vegetarian side dishes.
Thank you sharing such a brilliant and easy to follow recipe.. i love that you incorporated green beans in the dish.
Nice recipe. I oven roasted the green beans and potatoes together with herbs and then added the tomatoes last 10 minutes of cooking. Very tasty.