Slow-Roasted Green Beans and Garlic
Adapted from: Bon Appetit 
1.5 pounds green beans, trimmed
1 bunch scallions, trimmed with about 1-inch of the green tops still attached, halved lengthwise
4 large garlic cloves, each cut into 4 slices
1/4 cup olive oil, plus more if beans begin sticking to the pan
2 teaspoons fresh rosemary
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons kosher salt (or 3/4 teaspoon regular table salt)
Preheat the oven to 375 F. Combine first 8 ingredients in a large bowl and season with pepper. Toss everything until well combined and turn out onto a large rimmed baking sheet.
Roast the beans, stirring every 15 minutes or so to prevent sticking, until wilted, shrunken and browned around the edges, about 45 minutes – 55 minutes*. Towards the end of the cooking time, you may need to stir a bit more frequently to avoid sticking.
*Bon Appetit recommends roasting these beans for 1 hour, but they’re also working with 2 1/2 pounds of beans whereas I used 1 1/2 pounds to account for the fact it is just the two of us here. I did roast mine for almost an hour but I’ve been hearing from a few folks that they’re finding them rather crisp so use your intuition and check them after 45 and then every 5 minutes thereafter until they’re about where you’d like them. I like them crisp, but maybe not everyone does… Happy Thanksgiving!