Roasted Green Bean Salad

Lunch

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through.

Average Rating: 4.8

TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 6 servings.

Ingredients

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Instructions

1. Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans.
2. Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally.
3. In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts

1 serving: 108 calories, 7g fat (1g saturated fat), 0 cholesterol, 335mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 3g protein.
Diabetic Exchanges:
1-1/2 fat, 1 vegetable.