Roasted Romano Beans Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Trim and wash the Romano beans: snap or trim off the stem ends and remove any strings if present. Pat the beans dry thoroughly with a towel so they roast instead of steam.

Toss the beans with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper on the prepared sheet so they are in a single layer with space between them.

Roast in the preheated oven for 12–16 minutes, turning once at about 8 minutes, until beans are blistered, browned in spots, and tender-crisp. If you prefer more char, broil on high for the final 1–2 minutes watching carefully.

While the beans roast, prepare the smoked tomato butter. In a small saucepan over low heat, melt 4 tablespoons unsalted butter gently — do not brown. Once melted, add 3 tablespoons smoked ripe tomato purée (or 3 tablespoons of store-bought smoked tomato puree). Stir to combine until warmed and smooth.

Add 1 teaspoon smoked paprika, 1 teaspoon sherry or red wine vinegar, and 1 teaspoon honey or maple syrup. Whisk or stir until the butter is emulsified and slightly thickened, about 1–2 minutes. Taste and season with 1/4 teaspoon fine sea salt and a pinch of black pepper; adjust acidity or sweetness if needed.

Keep the butter warm on the lowest heat setting or transfer to a small heatproof bowl; if it solidifies slightly, rewarm briefly before serving.

Slice scallions: thinly slice the white parts on the bias and reserve; thinly slice the green tops into 1/4-inch rounds and set aside. Toss both with 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon flaky sea salt. This brightens the scallions and slightly softens them for a fresh garnish.

When the beans are done roasting, transfer them to a serving platter while still hot.

Drizzle the warm smoked tomato butter evenly over the roasted Romano beans so the butter melts into the beans and pools slightly beneath them.

Scatter the dressed scallion whites and greens over the beans for a fresh, oniony bite.

If using, sprinkle 2 tablespoons toasted sliced almonds or chopped pistachios and 2 tablespoons microgreens or chopped parsley for texture and color.

Finish with an extra pinch of flaky sea salt and a grind of black pepper, then serve immediately.