Slow Roasted Green Beans with Herbs

2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1-inch 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°. 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.)

Adapted from: Bon Appetite