I'm having a dinner party tonight. I'm making a grilled tri-tip roast with a parsley and roasted cherry tomato sauce (sort of a chimechuri with roasted tomatoes), and roasted fingerling potatoes with shallots, parsley and rosemary. I have haricots verts as well. Can I roast these with the potatoes? For how long? Will the rosemary work with them? Or, should I just par-boil them and then saute with olive oil, shallots and lemon? TIA!!