green beans - illustration by Helen KrayenhoffThis is one of my favorite summer recipes. It’s a great addition to any brunch, barbecue or nice dinner. Hopefully your bean plants (from Berkeley Hort!) are giving you a bountiful harvest this year. The fresh herb starts are still available on our shelves.


  • 2½ lbs. tender green beans, trimmed
  • 3 bunches scallions, trimmed with 1 in. green tops still attached & halved lengthwise
  • 6 large garlic cloves, each cut lengthwise into 4 slices
  • ½ cup extra virgin olive oil
  • 2 Tbsp. fresh sage leaves
  • 1 Tbsp. fresh rosemary leaves
  • 1 Tbsp. fresh thyme leaves
  • 2 tsp. Hawaiian or Kosher salt
  • a pinch of ground pepper


  1. Preheat oven to 375°F. Combine first eight ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a rimmed cookie sheet (or Pyrex baking dish).
  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 the end for even browning.


Serve with crumbled bacon or crisped prosciutto (“Mmmm…bacon.” –Homer Simpson). Or try a squeeze of fresh ‘Meyer’ lemon or ‘Yuzu’ lime.