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
¼ cup olive oil
1 large sprig fresh rosemary
1½ pounds fresh green beans, ends snapped, left whole
1 cup cherry tomatoes, cut in half
1 teaspoon basil
½ teaspoon salt or to taste
Directions
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.
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.
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.
Recipe Courtesy Of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
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