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Slow-Roasted Green Beans with Sage
- 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:View on Epicurious
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