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Roasted Green Beans in Dill Vinaigrette
Serves 8.
• 2 pounds green beans or wax beans (or a combination), trimmed
• 3 tablespoons olive oil
• ¾ teaspoon salt
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon Mustard
• 1 ½ teaspoons sugar
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh dill
1. Preheat oven to 450 degrees Fahrenheit. In large roasting pan (17 x 11 ½), toss green beans with 1 tablespoon oil and ½ teaspoon salt. Roast beans until tender and slightly browned, stirring twice, 20 to 30 minutes.
2. Meanwhile, prepare vinaigrette: In small bowl, with wire whisk, mix vinegar, mustard, sugar, pepper, and remaining ¼ teaspoon salt. While whisking, slowly add remaining 2 tablespoons oil; stir in dill. When beans are done, in large bowl, toss beans with vinaigrette.
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