Best 7 Roasted Potatoes Cherry Tomatoes And Green Beans Recipes

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In the culinary world, roasted potatoes, cherry tomatoes, and green beans are a harmonious trio, often found dancing together in a symphony of flavors. This classic combination is not only visually appealing but also a culinary delight that can elevate any meal from ordinary to extraordinary. With the right recipe, these humble ingredients can be transformed into a tantalizing dish that will leave your taste buds craving for more. Join us as we embark on a culinary journey to discover the best recipe for roasted potatoes, cherry tomatoes, and green beans, a dish that will surely impress your loved ones and become a staple in your kitchen repertoire.

Here are our top 7 tried and tested recipes!

ROASTED BEANS AND TOMATOES



Roasted Beans and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
  • Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
  • Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

  • Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  • Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

ROASTED GREEN BEANS AND BABY RED POTATOES



Roasted Green Beans and Baby Red Potatoes image

Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.

Provided by photog_grrl

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 7

olive oil cooking spray
1 pound baby red potatoes
1 pound fresh green beans, trimmed
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
  • Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS



Roasted Potatoes, Cherry Tomatoes, and Green Beans image

Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.

Provided by Paula

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

4 potatoes, peeled and cut into quarters (approx. 2 pounds)
4 tablespoons olive oil
1 quart green beans (I use frozen)
1 cup cherry tomatoes, halved
3 garlic cloves
salt and pepper

Steps:

  • Preheat oven to 400^.
  • Spray a jellyroll pan with non-stick cooking spray.
  • Toss potatoes in a zip-top bag with 2 T. olive oil.
  • Scatter on pan and sprinkle with salt and pepper.
  • Roast until tender, approximately 50 minutes, turning occasionally.
  • In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
  • Drain beans and pat dry.
  • Place beans, tomatoes, and garlic in another zip-top bag.
  • Add 2 T. olive oil and shake to mix.
  • When potatoes are tender, add the bean mixture and roast another 8 minutes.

POTATOES, TOMATOES AND BEANS



Potatoes, Tomatoes and Beans image

One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.

Provided by Jenny Sanders

Categories     Stew

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 cups green beans (450g) or 2 cups wax beans (450g)
4 large tomatoes
1 medium onion
2 large potatoes
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 teaspoon fennel seed
1/4 teaspoon salt & pepper
1/2 teaspoon ground cumin

Steps:

  • Wash and trim the beans, and cut them into bite sized pieces.
  • Wash, trim and cut the potatoes in 1 cm dice.
  • Boil the potatoes and the beans separately until just tender.
  • Peel and chop the tomatoes and the onion.
  • Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
  • Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

Nutrition Facts : Calories 469.7, Fat 8.2, SaturatedFat 1.2, Sodium 49.9, Carbohydrate 92.6, Fiber 17.2, Sugar 16.4, Protein 13.3

SEA BASS WITH ROASTED TOMATOES AND GREEN BEANS



Sea Bass with Roasted Tomatoes and Green Beans image

Categories     Fish     Onion     Tomato     Vegetable     Roast     Dinner     Seafood     Bass     Spice     Curry     Green Bean     Summer     Party     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 1/2 pounds plum tomatoes, each cut into 8 wedges
1 large onion, halved through root end, each half cut into thin wedges
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
8 ounces green beans, trimmed, cut diagonally into 2-inch pieces
2 teaspoons curry powder
2 teaspoons minced peeled fresh ginger
4 5- to 6-ounce sea bass fillets (each about 1 1/2 inches thick)

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine tomatoes, onion, and garlic on prepared sheet. Drizzle with extra-virgin olive oil; toss to coat. Spread in even layer. Sprinkle generously with salt and pepper. Roast until onion begins to brown, stirring occasionally, about 35 minutes.
  • Remove baking sheet from oven; increase temperature to 450°F. Mix beans, curry and ginger into tomato mixture; top with fish. Sprinkle fish with salt and pepper. Spoon some tomato mixture over fish. Roast until fish are just opaque in center, about 18 minutes. Transfer fish to plates, spooning tomato mixture over.

Tips:

  • Choose the right potatoes: For this recipe, Yukon Gold or red potatoes are good choices. They hold their shape well and have a creamy texture.
  • Cut the potatoes into even-sized pieces: This will help them cook evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast and won't get crispy.
  • Toss the potatoes with oil and seasonings: This will help them brown and develop flavor.
  • Roast the potatoes at a high temperature: This will help them get crispy on the outside and fluffy on the inside.
  • Add the cherry tomatoes and green beans towards the end of cooking: This will prevent them from overcooking.
  • Season to taste: Once the vegetables are roasted, taste them and add more salt, pepper, or herbs as needed.

Conclusion:

This roasted potatoes, cherry tomatoes, and green beans recipe is a delicious and easy side dish that can be served with a variety of main courses. The potatoes are crispy on the outside and fluffy on the inside, the cherry tomatoes are sweet and juicy, and the green beans are tender and flavorful. This dish is also a good source of vitamins and minerals, making it a healthy choice for your next meal.

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