Ingredients
Makes 8 servings
Step 1
Preheat oven to 450°F. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
Step 2
Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.
Step 3
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
Step 4
DO AHEAD:Dressing can be made 5 days ahead. Cover and chill.
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Reviews (3)
Back to TopDelicious! Had all the ingredients and preparation was simple. It was a great accompaniment the smoked ham and sweet potato biscuits.
renorose
Harleysville, Pa
12/26/2015
Loved this recipe! Finally had people eating green beans at Thanksgiving! Eat roasted asparagus a lot so was used to the roasted texture. Big hit!
a343745
millburn,NJ
1/15/2014
This recipe was fine, but a little salty. I did not have reduced sodium soy sauce, so that was the problem. Had leftover dressing, so you could up the beans or cut the dressing and be fine. Beware that the beans turn out very limp and shriveled from all the baking, so you will not be getting a robust green bean salad.
dinnercrew
12/2/2013
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