This 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
- 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).
- 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.