Ingredients
1 1/2 to 2 lbs fresh green beans, stemmed and trimmed but left whole
2 bunches green onions, trimmed and split lengthwise
2 Tbsp chopped garlic
2 tsp good quality curry powder (Penzey’s Maharajah is great)
1/2 tsp salt
~1/4 cup olive oil
Preparation
Preheat oven to 375.
Toss together all ingredients in a large bowl to coat beans and onions thoroughly with oil and spices. Spread the bean mixture on a foil lined baking sheet. Roast in oven for about one hour, stirring them with a spatula about every ten minutes or so, until beans are browned, wrinkled and tender.
