Slow-Roasted Green Beans with Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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.)
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