This could not be easier! The high heat blisters the green beans — soo good.  I think this would be great with some chopped Kalamata Olives and/or lemon zest added at the end.  


10 – 12 oz. bag of organic trimmed green beans (this is an important veg to buy organic if you can)
1 tbsp. extra virgin olive oil or melted coconut oil or grass-fed butter
Salt to taste
1 cup cherry or grape tomatoes
1 tsp. dried oregano or thyme (your choice)
Pinch of hot red pepper flakes

Handful of chopped Kalamata olives and/or grated lemon zest (optional)


Preheat the oven to 450. Toss the beans with the oil on a rimmed baking sheet. Sprinkle with salt to taste. Roast, shaking the pan every few minutes, until the soften, about 8 minutes. While the beans are roasting, slice the tomatoes in half and chop the olives if using.

Add the tomatoes and the dried oregano (rub between your fingers to release the oils) and toss.

Roast for another 6 minutes, until the beans are browned in spots and the tomatoes have shriveled.

Remove from the oven and sprinkle with the pinch of red pepper, and olives and lemon zest if using.

I’d love to know what you think!

May your days be truly delicious and satisfying!

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