1 pound trimmed green beans
1 pint cherry tomatoes
Extra-Virgin olive oil, for drizzling
Seasoning salt (to taste)
A few shakes of garlic powder and onion powder (to taste)
Heat the oven to 450 degrees with an empty baking sheet on an upper rack.
Coat beans and tomatoes with olive oil and season them with the salt, garlic powder and onion powder.
Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized.
This has become one of our favorite summertime side dishes. It's quick, healthy and oh so yummy.
I usually don't follow the cooking times, I just go by when they are done but still crunchy.
