Slow-Roasted Green Beans with Sage (2024)

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

Leave a Review

• Great recipe! I modified this by decreasing the oil and using rosemary only as this is what I had available. I roasted 35-40 minutes adding a little extra rosemary the last 10 minutes in the oven. I served this with roasted sweet potatoes and a Bibb lettuce/pomegranate seed salad. Healthy, quick, colorful and delicious weeknight meal. Will definitely make again!

  • tiffanyd3

  • Greenville, SC

  • 9/29/2017

• My whole family loved this but there are a couple changes that I made. 1. do not bake for an hour. About 30 minutes did the job. 2. use about 1/2 the oil, although it does taste good with the full amount, it tastes just as good with less.

  • kcmo

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    Recipe: Roasted Beet and Fennel Salad with Balsamic Glaze

  • Northern Virginia

  • 7/21/2017

• I did not like this. the flavor of the onions and herbs was muddy and unpleasant against the sweet green beans. I did like the softness and browning, so might try the technique again with just oil, salt and pepper or maybe a little of one herb, but definitely not the onion or garlic.

  • thetomas

  • 1/23/2016

• I thought this dish was fantastic. I had some sweet local onions that I substituted for the scallions. Fresh farm market green beans. Herbs out of my garden. YUM!

  • TLOBrien

  • CT

  • 8/2/2015

• I try to follow every recipe as stated before I rate it, Ultimately, it is flavorful, but these are the changes I make in the future. Total time 30 minutes. The onions and garlic scorched within the first 20 minutes (my oven has been tested and is not too hot). I would add the onions, garlic and all the herbs in the last 10 minutes. The herbs were cooked out by the time the beans were done. I will definitely try this again.

  • Camillka

  • Oregon

  • 9/5/2014

• Turned out stringy, with too much chewing required -- you know, where you end up with a small gob of fiber in your mouth that just won't go away. I blame both the scallions and the green beans¿ maybe it would have worked better with tender haricots verts and shallots. Also, I agree with a previous review that the herbs vanished by the time the dish was done. The garlic turned out nice, though.

  • Rosa1Rugosa

  • Seattle, WA

  • 1/1/2014

• Made this for a Thanksgiving dinner with limited kitchen space - best thing about it is that it withstands reheating, or sitting in a chaffing dish, since the beans are already so cooked, you can't over do them.Very tasty, and people really liked them. I'd love to try this with shallots instead of the leeks as an experiment. And as for cooking time, it did take the full hour - even longer. I couldn't fit all the beans in one pan, so I had two going and I kept rotating them and in out of the hottest parts of the oven.

  • lulamaebroadway

  • Los Angeles, CA

  • 12/1/2013

• Liked the texture and the sweetness of the green beans, but when I tasted them 1/2 way through the cooking the subtle flavor of the herbs has been roasted away. I ended up adding another round of herbs. Next time I make the dish, I will add the herbs about 10 minutes before the dish is done instead of at the start to make them more apparent. Post-oven, I added the zest of 1 lemon to brighten the dish and make the flavor more complex.

  • merlinthecat

  • Silver Spring, MD

  • 11/11/2013

• Very nice. I tossed the beans much less often than every ten minutes... probably 3 times over the hour of cooking. All is well that ends well.

  • Anonymous

  • Boston, MA

  • 5/12/2013

• As others stated, use much less oil. I only trimmed the scallions (did not halve them) and threw in the garlic cloves in their skins so they roasted nicely. I did not use the herbs. We loved the taste and texture, which caramelized nicely. The beans were done in about 1/2 hour.

  • Anonymous

  • Westport, CT

  • 2/17/2013

• This recipe is easy and absolutely delicious!

  • basingermary

  • Columbus, Ohio

  • 1/20/2013

• Excellent reviews all around our table...even from those who don't like green beans! I also used only half the oil and it was enough. Have recently tried it with brussel sprouts; another hit!

  • bwasserman

  • Chicago, IL

  • 1/17/2013

• This is so tasty and delicious! I cut the recipe in half the first time around, since I was only serving four people. These were gobbled up so fast that I wished I had made more. Leftovers (if any) good in a dinner salad too.

  • Anonymous

  • Chicago

  • 1/14/2013

• I was disappointed with the appearance of this dish which is why I've only given it two forks. Perhaps I didn't cook them long enough though.

  • KMM1

  • 1/13/2013

• Excellent recipe and it has become a staple on our dinner table.

  • Anonymous

  • 1/3/2013

TagsGreen BeanBean and LegumeVegetableScallionOnionRoot VegetableSideDinnerGluten FreeNut FreeDairy FreeVegetarianVeganEasyWeeknight MealsRoastPassoverBon Appétit