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Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

Broiling has become a favorite cooking technique for cooking vegetables.

Not only does it require less hands-on work than sautéing on the stove top, but vegetables develop a nice char under the broiler. This translates into a savory side dish.

Broiling is direct, hot, radiant heat on just one side of what you’re cooking.

Look at broiling as upside down grilling. With broiling the heat source is from above, where as grilling, the heat source is below.

Safety When Broiling

Here are a few safety tips to always follow when using your ovens broiler.

Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

This recipe is for two servings. Adjust recipe ingredients accordingly for more servings.

½ lb fresh green beans

4 plum tomatoes

2/3 cup sour cream

1 teaspoon garlic clove, finely grated

3 tablespoon olive oil, divided

1/2 teaspoon each of salt and black pepper

Preheat broiler with a rack in the top position. Cut tomatoes into 1-inch pieces. Trim ends from green beans.

On a rimmed baking sheet, toss green beans and tomatoes with 2 tablespoons oil and ½ teaspoon each of salt and pepper.

Broil until beans are tender, and tomatoes are charred in spots, tossing halfway through cooking time, 7–10 minutes total (watch closely).

Make Garlic Sour Cream Sauce

Finely grate 1 teaspoon garlic. In a small bowl, mix sour cream with 1 tablespoon olive oil (more if needed). Add grated garlic and a pinch each of salt and pepper. Stir to combine. Set aside.

If sauce is too thick, drizzle in some whole fat milk to thin out.

When vegetables are done remove from heat. Spoon vegetables to a serving bowl.

Drizzle garlic sour cream sauce over broiled vegetables and toss until vegetables are well coat.

Plate as a side dish with your favorite protein.

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