Let the broiler do all the work, and enjoy the reward: crisp-tender green beans with a kiss of smoky char, juicy tomatoes, and a mellow roasted garlic sauce. Look for slender haricots verts (French green beans) in the prepared produce section of the supermarket. You can also use regular green beans, broiling a minute or two longer as needed. Follow the advice of our Test Kitchen experts and pile the leftovers onto a sandwich, or create a turkey Niçoise platter with the green beans, sliced roasted turkey, roasted potatoes, sliced olives, and a quick vinaigrette.
2 tablespoons olive oil, divided
1 1/2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 pounds haricots verts (French green beans), trimmed
2 garlic cloves, unpeeled
1 pt. cherry tomatoes
1 large shallot, sliced crosswise and rings separated
1 tablespoon sherry vinegar
Calcium 4% DV
Potassium 8% DV
Added sugars g
How to Make It
Preheat broiler with oven rack in top position.
Combine 1 tablespoon oil, butter, salt, pepper, and haricots verts in a bowl; spread in a single layer on a foil-lined rimmed baking sheet. Add garlic cloves to pan. Broil 5 minutes or until beans just begin to char. Add tomatoes and shallot; broil 5 minutes or until tomatoes start to break down.
Remove skins from garlic cloves; discard. Place garlic pulp in a bowl; mash. Stir in remaining 1 tablespoon oil and vinegar. Drizzle garlic mixture over green bean mixture; toss.
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