Roasted Long Beans with Herb Butter

Photo: Leigh Beisch; Styling: Dan Becker

Time: 1 hour. You can make this dish with regular green beans, but long beans look more handsome.

Yield: Serves 12
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 60%
  • Protein: 2.2g
  • Fat: 6g
  • Saturated fat: 3.7g
  • Carbohydrate: 8.3g
  • Fiber: 3.9g
  • Sodium: 144mg
  • Cholesterol: 15mg


  • 2 garlic cloves, peeled
  • 3/4 cup butter, softened
  • 1 tablespoon Dijon mustard
  • 1/2 cup roughly chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 pounds yard-long beans (Chinese long beans) or regular green beans, ends trimmed
  • Coarse sea salt (optional)


  1. 1. In a food processor, whirl garlic to finely chop. Add butter, mustard, parsley, lemon juice, kosher salt, and pepper; whirl until well blended. Transfer to a bowl.
  2. 2. Meanwhile, boil a quarter of beans at a time in a large pot of water until barely tender, about 3 minutes. Using tongs, immediately transfer beans to ice water and let cool, then transfer to a colander to drain.
  3. 3. Preheat broiler with 1 rack 5 to 6 in. from heat and another rack below it. Blot beans dry, then arrange lengthwise in 2 rimmed baking pans. Dot beans in each pan with about a quarter of butter.
  4. 4. Cook beans in oven 1 minute. Toss to coat with butter and switch positions of pans. Cook until top beans are blistered and speckled brown, 4 to 9 minutes. Remove top pan from oven, then broil second pan the same way.
  5. 5. Transfer beans to a platter and sprinkle with coarse sea salt. Serve with remaining butter if you like.
  6. Make ahead: Prepare recipe through step 2; chill butter and beans airtight up to 1 day.
  7. Note: Nutritional analysis is per serving.
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