Roasted Green Beans and Scallions
November 2, 2026 · Recipe by SippitySup
A big sheet of green beans and scallions roasted until wilted and browned — adapted by Greg Henry at SippitySup from Suzanne Goin. Soft, sweet, and a good way to eat a pile of beans.
This sheet-pan side is Greg Henry’s Roasted Green Beans and Scallions at SippitySup, adapted from Suzanne Goin. Skip the crisp-tender rule — they should look a little collapsed and dark at the tips.
CSA tips: A full two pounds of box beans is the point. Trim the stem ends; leave them whole or snap into shorter pieces. Scallions roast along the same length as the beans so they don’t burn first. Use two sheets if the pan is crowded. For a quicker green-bean pan, see Spring Vegetable Stir Fry.
Roasted Green Beans and Scallions
Green beans, halved scallions, and quartered garlic tossed with olive oil, thyme, and rosemary, then roasted at 375°F until shriveled and browned. Adapted by Greg Henry at SippitySup from Suzanne Goin. Serves 4.
Ingredients
- 2 pounds green beans, trimmed (cut or left whole)
- 1 bunch scallions, root end mostly intact, greens trimmed to the length of the beans, halved lengthwise
- 6 cloves garlic, peeled and quartered
- ¼ cup olive oil, plus more if needed
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Method
- Place a rack in the center of the oven and heat to 375°F.
- In a large bowl, toss the green beans, scallions, garlic, thyme, and rosemary with the olive oil until well coated.
- Spread on a parchment-lined baking sheet as flat as possible. Season with salt and pepper.
- Roast about 45 minutes, turning every 15 minutes so they do not stick (add a little more oil if needed), until wilted, shriveled, and browned at the edges.
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