Slow-Roasted Green Beans with Sage

By Dr_Mom

by Suzanne Goin

Ingredients

• 2 1/2 pounds tender green beans, trimmed
• 3 bunches scallions, trimmed with 1" green tops still attached, halved lengthwise
• 6 large garlic cloves, each cut lengthwise into 4 slices
• 1/2 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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 375°F. 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. (You may need to stir
more often toward end for even browning.)