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Bon Appétit

Slow-Roasted Green Beans with Sage

By Suzanne Goin

4.4

(39)

Image may contain Plant Animal Seafood Food Sea Life Lobster Produce Vegetable and Bean
Slow-Roasted Green Beans with SageMichael Graydon and Nikole Herriott

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.

Recipe information

  • Yield

    Makes 8 to 10 servings

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

Preparation

  1. 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.

    Step 2

    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.)

TagsGreen BeanBean and LegumeVegetableScallionOnionRoot VegetableSideDinnerGluten FreeNut FreeDairy FreeVegetarianVeganEasyWeeknight MealsRoastPassoverBon Appétit

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