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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']

Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

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