Beautiful cherry tomatoes roasted until they burst with white beans, tangy balsamic and fresh herbs. Served over some buttery basil orzo to balance out the tart sweetness. This super fast sheet pan meal is so easy and clean up is even easier! You’re going to love it!
1 pint cherry tomatoes
2 garlic cloves
1 sprig rosemary or 1/8t dried
1 sprig thyme or 1/4t dried
3T olive oil
1/8t red pepper flakes, to taste
3/4c cooked white beans or 1/2 can
1/4c balsamis vinegar
1c dry orzo (any pasta works)
2-3 basil leaves, torn
Ricotta or parmesan – optional
Preheat oven to 400°F. Line a baking sheet with parchment or foil, make sure it goes up the sides too so the balsamic does pour out and make a mess. Dump in tomatoes, garlic, rosemary and thyme. Drizzle with olive oil and sprinkle with salt, red pepper flakes and pepper. Toss everything around to coat then bake for 8 minutes. Add white beans and balsamic then return to the oven for 5 more minutes.
Meanwhile, bring a big heavily salted pot of water to boil and cook orzo to package instructions (10-12 minutes). Drain and pour into a serving bowl. Stir in the butter, torn basil and a little pepper if you want.
Remove the herb stems then pour tomatoes + white beans over the orzo with all the juices. Dollop with some ricotta or sprinkle with parmesan.