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Green Beans with Roasted Tomatoes and Horseradish

Crispy, Crunchy Green beans tossed with juicy roasted tomaotes and carmelized onions topped with a spicy kick of horseradish.
Prep Time 15 mins
Cook Time 30 mins
Course dinner, Side Dish, vegetables
Cuisine Italian, Mediterranean
Servings 6


  • 3 lbs` fresh green beans trimmed
  • 2 cups cherry tomatoes
  • 1/4 cup olive oil
  • 3 cloves garlic thinly sliced
  • 1 medium sweet onion thinly sliced
  • 2 tbsp avocado oil
  • 1/4 cup marsala wine
  • 3 tbsp balsalmic vinegar
  • 2 tbsp fresh grated horseradish
  • 1/4 cup fresh chopped parsley
  • kosher salt
  • fresh cracked pepper


  • Heat oven 300'F. Toss tomaotes with garlic and olive oil in a oven safe baking dish. Bake for 40-50 minutes or until tomates have softened.
  • Heat large saute pan over medium heat. Add avocado oil and onion. Cook for 15-20 minutes until onions begin to soften and carmelize. Add green beans and deglaze the pan with marsala wine. Season with salt and pepper about 1 tsp each. Increase heat to high and toss green beans and onions with balsalmic vinegar, cook 2-3 minutes. Remove from heat.
  • Toss tomatoes into green bean mixture. Season with additional salt and pepper if needed. Top with fresh horseradish and parsley.


Tomatoes can be roasted ahead of time. 
Keyword fallproduce, healthy cooking, sidedish, thanksgiving