Slow-Roasted Green Beans with Sage


Adapted from Bon Appétit

| Serving: 8 to 10 servings | Time: 1 hour |




2 ½ pounds tender green beans, trimmed

3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise

6 large garlic cloves, each cut lengthwise into 4 slices

½ cup olive oil

2 tablespoons fresh sage leaves

1 tablespoon fresh rosemary leaves

1 tablespoon fresh thyme leaves

2 teaspoons kosher salt

Freshly ground black pepper


Cook's Note: You may need to stir more often toward the end for even browning.

Preheat oven to 375F.

Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.

Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour, or earlier if you'd prefer them to be less tender. 



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