Slow-Roasted Green Beans with Sage
A long, slow roast with lots of olive oil is a great way to caramelize your green beans, bringing them to heights not known before. Garlic and sage add an element of seasonal comfort. (Photo source: Bon Appetit)
Adapted from Bon Appétit; Photographer: Michael Graydon Nikole Herriot
| Serving: 8 to 10 servings | Time: 1 hour |
Ingredients
2 ½ pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
6 to 8 large garlic cloves, each cut lengthwise into 4 slices
½ cup olive oil
2 tablespoons fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 teaspoons kosher salt
Freshly ground black pepper
Preparation
Cook's Note: You may need to stir more often toward the end for even browning.
Preheat oven to 375F.
Combine the ingredients in a large bowl. Toss until everything is coated evenly. 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 less, if you'd prefer less tender beans.
Recommended Pairings
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