ROASTED GREEN BEANS & CHERRY TOMATOES Sriracha Oil
Serves 4
1 pound fresh green beans, ends trimmed
10.5 package cherry tomatoes, halved
2 tablespoons Sriracha Oil
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil leaves
1. Preheat on to 400⁰F.
2. On a large rimmed baking pan, evenly spread green beans on one side and cherry tomatoes on the other. Evenly spread the vegetables, drizzle with 2 tablespoons Sriracha Oil and sprinkle with salt and pepper. Toss to coat.
3.Roast 20 to 25 minutes or until green beans are tender-crisp and tomatoes begin to char slightly, stirring once halfway through cooking.
4.Transfer beans and tomatoes to a large bowl: add basil and toss to combine.