Green Beans and Tomatoes With rosemary oil
Infusing olive oil with fresh herbs adds flavor to soups, vegetables or other dishes. Be sure to use fresh herbs; dried ones won’t provide the best flavor.
Ingredients
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¼ cup olive oil
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1 large sprig fresh rosemary
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1½ pounds fresh green beans, ends snapped, left whole
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1 cup cherry tomatoes, cut in half
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1 teaspoon basil
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½ teaspoon salt or to taste
Directions
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To make the rosemary oil, place the oil and rosemary in a saucepan over low heat. Let heat at a low simmer for 5 minutes. Do not boil. Remove and discard the rosemary, and strain the oil into a small bowl. Set the oil aside.
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Preheat the oven to 400 degrees. Scatter the green beans and cherry tomato halves on a sheet pan large enough to hold them in one layer. Pour the rosemary oil over the vegetables, sprinkle with basil and salt, and gently toss to coat.
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Roast for 15 to 20 minutes, or until the tomatoes are soft and the green beans are cooked. Stir halfway through if it’s cooking unevenly. Serve.
