Roasted Green Beans with Dill Vinaigrette

  • 2 lb. green beans, ends trimmed
  • 3 tbsp. olive oil
  • Salt
  • 2 tbsp. white wine vinegar
  • 1 ½ tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. coarsely ground black pepper
  • 2 tbsp. chopped fresh dill
  1. Preheat oven to 450 degrees F.
  2. In 17″ by 11½” roasting pan, combine green beans, 1 tbsp. olive oil, and ½ tsp. salt; toss until beans are coated with oil.
  3. Roast green beans, uncovered, 20-30 minutes, until tender and slightly browned, stirring twice during roasting for even cooking.
  4. Prepare vinaigrette. In a small bowl, with wire whisk or fork, mix vinegar, mustard, sugar, pepper, and ½ tsp. salt. Slowly whisk in remaining 2 tbsp. olive oil; whisk in dill.
  5. When beans are done, toss beans with vinaigrette. Serve warm or at room temperature.
  6. Makes 8 accompaniment servings.

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