Last week, I visited the Soulard Farmer’s Market in St. Louis. I have wanted to go for so long, but I never made the time. I made a million excuses, but really it came down to the simple fact that I just didn’t want to drive into St. Louis for a farmer’s market. Traffic going from Illinois (my side) into St. Louis is terrible, so that is a major deterrent for me. While I probably won’t go every week, I will definitely go back.
They don’t have many stands open during the week, but the ones that are open have ripe produce and cheap prices. A friend cautioned me to be careful about which vendors I go to, so I was extra cautious my second time around. I was more selective about what I chose and touched and smelled just a little more.
In a nutshell, I like it. I loved everything I brought home and started cooking right away. I came home with figs, oranges, cauliflower, green beans, bell peppers, poblano peppers, and snap peas, all for $12.
These green beans needed to be cooked and I knew that roasting them would cook away any impurities and let them shine like they were meant to.
Roasted green beans are a little boring though, so adding the cherry tomatoes from my garden was the perfect pair. Oh, and since I love pretty much everything that has balsamic in the name, that had to go in there too.
Need a weeknight side? This has super simple prep and roasts away in the oven while you do other things. It’s quick and delicious. Try this, you won’t be disappointed.
Roasted Cherry Tomatoes with Balsamic Green Beans
Recipe Type: Side Dish
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4 servings
- 1 pound fresh green beans
- 2 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar, divided
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- Preheat oven to 425°F. Place green beans and cherry tomatoes on a large baking sheet.
- Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar, and sprinkle with salt and oregano. Toss to coat.
- Roast in the oven for 20 minutes.
- Remove from the oven and drizzle with the remaining 1 tablespoon balsamic vinegar.
- Serve warm.