- 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
- Preheat oven to 450 degrees F.
- In 17″ by 11½” roasting pan, combine green beans, 1 tbsp. olive oil, and ½ tsp. salt; toss until beans are coated with oil.
- Roast green beans, uncovered, 20-30 minutes, until tender and slightly browned, stirring twice during roasting for even cooking.
- 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.
- When beans are done, toss beans with vinaigrette. Serve warm or at room temperature.
- Makes 8 accompaniment servings.