1. Preheat oven to 450°F. To blanch green beans for best color and texture, bring large pot of water to boil over high heat. Drop in beans and cook for 1 minute or until beans turn an even bright green. Strain and chill in ice bath until cool. Drain and blot with paper towels to dry and reserve under refrigeration.

2. In large bowl, stir together oil, mustard, shallots, thyme, salt & pepper until combined. Add in green beans and tomatoes and toss to coat. Transfer to lightly sprayed rimmed baking pan and bake for 18-20 minutes or until tomato skins have shriveled and bean tips have begun to brown. Transfer to serving platter and drizzle with Balsamic and serve warm.

Chef’s Tip:
In a pinch with limited ingredients? Use red onion for shallots, or try fresh rosemary or oregano instead of thyme. Whole grain mustard adds a nice “pop” of flavor over Dijon!