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Roasted Green Beans and Tomatoes


  • 1 1/2 pound green beans or haricots verts

  • 4 shallots, peeled and sliced into thin wedges, root end left intact

  • 1 pint cherry tomatoes

  • 6 cloves garlic, smashed

  • 1 cup pitted black olives

  • 1/4 cup EVOO – Extra Virgin Olive Oil

  • Salt and pepper

  • 1 cup crumbled ricotta salata cheese

  • Torn small fresh basil leaves, for garnish


Position a rack in the center of the oven and preheat the oven 500°F. 

In a bowl, toss together the green beans, shallots, tomatoes, garlic, olives, EVOO, salt and pepper. Arrange on a rimmed baking sheet and roast until the beans are tender and the tomatoes burst, about 25 minutes. 

To serve, top with the ricotta salata and garnish with basil.