Roasted Green Beans with Dill Vinaigrette
Instructions:
- Instead of steaming green beans, roast them. Toss the beans in the quick and tasty vinaigrette dressing, and serve warm.
- 2 pounds green beans, trimmed
- 3 tablespoons olive oil
- 3â„4 teaspoon salt
- 2 tablespoons white wine vinegar
- 11â„2 teaspoons Dijon mustard
- 1â„2 teaspoon sugar
- 1â„2 teaspoon coarsely ground black pepper
- 2 tablespoons chopped fresh dill
- Preheat oven to 450°F. In large roasting pan (17" by 111â„2"), toss green beans, 1 tablespoon oil, and 1â„2 teaspoon salt until coated. Roast, stirring twice, until tender and lightly browned, 20 to 30 minutes.
- Meanwhile, prepare vinaigrette: In small bowl, with wire whisk, mix vinegar, mustard, sugar, remaining 1â„4 teaspoon salt, and pepper until blended. In thin, steady stream, whisk in remaining 2 tablespoons oil until blended; stir in dill.
- When green beans are done, transfer to serving bowl. Drizzle vinaigrette over green beans; toss until coated. Makes 8 accompaniment servings.