Slow-Roasted Green Beans with Sage
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.