Forget the rule about cooking green beans just until they’re crisp-tender. These oven-roasted green beans are lusciously soft with intensified sweet green bean flavor. They’re not pretty looking. In fact they come out a bit wilted, shriveled, and brown (almost black) on the tips. But man is this a good way to eat up a big pile of impulse beans.
- 2 pound green beans trimmed and cut or left whole as you prefer
- 1 bunch scallions root end left mostly intact and greens trimmed to the length of the beans, halved lengthwise
- 6 clove garlic peeled and quartered
- ¼ cup olive oil plus more if needed
- 2 teaspoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Place the oven rack in the center position. Preheat the oven to 375 F.
Combine green beans, scallions, garlic, thyme and rosemary in a large bowl. Add the oil and toss until well coated. Lay the beans and scallions out on a parchment lined baking sheet as flat as possible; season with salt and pepper. Roast the beans, turning them every 15 minutes or so to prevent sticking (add more oil if needed). Continue roasting until wilted, shriveled and browned around the edges, about 45 minutes.