Roasted garlicky romano beans

(Wendy maeda/globe staff)

Serves 4

Romano beans, if you don't already know them, are meatier than green beans, and a favorite among Italian cooks. As such, they're also known as Italian green beans, Italian string beans, Italian flat beans, and pole beans. They're flat and broad (about 1 inch wide), tender, and sweet. They're available through the end of September. To prepare the beans, trim them and cut them on a diagonal into bite-size pieces, then simmer them in boiling water to serve as a side dish. You can also leave them whole and roast them, which intensifies their flavor and produces slightly charred beans that are addictive. They'll become your new favorite snack.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature. Rachel Travers