Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Recipe information
Yield
6 servings
Ingredients
1
½
½
1
¾
¾
1
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
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Reviews (10)
Back to TopI'm seriously addicted to these beans. I could eat a whole pot to myself rn and I'm trying my best not to! Agree with the other reviewers that you could make this with a lot less oil and it would still be perfect. I think a quarter cup would be sufficient next time.
Anonymous
London, UK
12/31/2021
Made this for Thanksgiving. Everyone loved it! I will use less oil next time, and 60 min was plenty of time. 50 probably would have been fine. I used crushed garlic instead of a whole head.
Jill G
North Carolina
11/27/2020
This was excellent! I cut squash in the half for roasting then I scooped squash out and mixed with aromatic oil and goat cheese. Wow. Great taste!
briggitaz
Florida
11/23/2018
These are amazing! Don't have harissa so I use sambal oelek. Soak up all the oil with some naan and drift off to food heaven.
Anonymous
texas
9/27/2018
Didn't have harissa, so I mixed 1/2 teaspoon each of chili powder, cumin, and coriander. Very tasty. Used less oil that the recipe calls for, and forgot the vinegar, and it was just fine. Beans (home grown pole beans) had an interesting texture - not soft even after 70 minutes.
Anonymous
Vermont
9/21/2018
This dish is amazing!
Anonymous
Seattle WA
9/3/2018