Herb-Roasted Olives & Tomatoes

Total Time:Prep/Total Time: 25 min.

Recipe by Anndrea Bailey, Huntington Beach, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2023

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

herbes de Provence

Look for herbes de Provence in the spice aisle.
TEST KITCHEN APPROVED

Herb-Roasted Olives & Tomatoes

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Yield:4 cups
Prep:10 min
Cook:15 min
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Ingredients

  • 2 cups cherry tomatoes
  • 1 cup garlic-stuffed olives
  • 1 cup Greek olives
  • 1 cup pitted ripe olives
  • 8 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon herbes de Provence
  • 1/4 teaspoon pepper
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Directions

  1. 1
    Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts

1/4 cup: 71 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.
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