Name: Slow-Roasted Green Beans with Sage
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

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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

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.)