When you roast green beans and tomatoes, their flavors really shine through. The vibrant colors light up our holiday table.
—Brittany Allyn, Mesa, AZ
Takes: 25 min. • Makes: 8 servings
11/2 lbs. fresh green beans, trimmed and halved
1 Tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. salt
2 cups grape tomatoes, halved
1/2 cup grated Parmesan cheese
1. Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray. Mix oil, Italian seasoning and salt; drizzle over beans. Toss to coat. Roast for 10 minutes, stirring once.
2. Add tomatoes to pan. Roast until beans are crisp-tender and tomatoes are softened, about 4-6 minutes longer. Sprinkle with Parmesan cheese.
3/4 cup: 70 cal., 3g fat (1g sat. fat), 4mg chol., 231mg sod., 8g carb. (3g sugars, 3g fiber), 4g pro. Diabetic exchanges: 1 vegetable, 1/2 fat.
TEST KITCHEN TIP
If you don't have any Italian seasoning on your spice shelf, you can make your own: mix 1/4 teaspoon each of basil, thyme, rosemary and oregano for each teaspoon of Italian seasoning called for in a recipe.