Preheat the oven to 425℉ and line 2 large, rimmed baking sheets with parchment paper for easy cleanup.
In a large bowl add green beans, olive oil, salt + pepper, and toss to coat
Arrange on a parchment lined baking dish.
In same large bowl, add tomatoes, olive oil, salt + pepper, and toss to coat. This is to keep the juices from the tomatoes separate from the green beans when they roast.
Arrange tomatoes on a parchment lined baking sheet.
Roast for 17-20 minutes until green beans are tender.
While roasting, in a small saucepan add the soy sauce, honey, brown sugar, 5 cloves of garlic (~ 1 Tablespoon), and rice vinegar. Whisk to combine.
In a small bowl combine the water and the cornstarch. Stir with a spoon until all of the cornstarch has dissolved and then pour the cornstarch mixture into the saucepan as well.
Place the saucepan over medium heat and whisking regularly, bring to a boil.
Once the sauce is boiling, lower the heat a little bit and let it boil for 5 minutes.
After 5 minutes, remove the saucepan from the heat and stir in the remaining minced garlic cloves (~½ tablespoon).
Transfer the sauce to a container or serving bowl and let cool slightly or completely before serving.
Enjoy!
