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.
- 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.