2 lbs small new potatoes, halved
4 tbsp extra-virgin olive oil, divided
1 lb slender green beans, trimmed
1 pint cherry tomatoes, halved
3 garlic cloves, chopped
1/3 cup chopped fresh basil
Preheat oven to 400 degrees. Toss potatoes and 2 tbsp oil on a large rimmed baking sheet, sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature.
Meanwhile, cook green beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans, pat dry.
Place beans, tomatoes, and garlic in a large bowl. Add 2 tbsp oil, sprinkle w/salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil and serve.