Slow-Roasted Green Beans with Sage

By Dixie8686

Recipes & Menus | recipes

Slow-Roasted Green Beans with Sage
Forget the rule about cooking vegetables just until they're crisp-tender. The oven-roasting method used here results in lusciously soft beans with intensified flavor. Be sure to use fresh beans; older ones can be dry and tough.

8-10 servings

Recipe by Suzanne Goin

Photograph by Michael Graydon + Nikole Herriott

November 2012

Ingredients

• 2 1/2 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
• 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

Preparation

Step 1

Preparation

Preheat oven to 375°. 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.)

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