Sage is a staple in fall cooking. It adds a subtle flavor to the butter that perfectly complements the green beans.
Recipe by Rori Trovato; photo by Luca Trovato
|2 tablespoons unsalted butter, melted||1 1/2 teaspoon kosher salt|
|2 pounds green beans, stem ends trimmed||1/4 teaspoon black pepper|
|1 tablespoon chopped fresh sage|
Make-ahead tip: The beans can be trimmed a day ahead and stored in the refrigerator.
Preheat the oven to 425 degrees F. Combine all the ingredients in a large bowl and mix well. Place on 2 baking sheets and roast until tender and slightly charred, about 15 minutes. Serve hot.
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