Roasted Green Beans with Dill Vinaigrette

2 pounds fresh green beans, trimmed

1 tablespoon olive oil

½ teaspoon coarse salt

1 tablespoon olive oil

2 tablespoons red wine vinegar

1 ½ teaspoons Dijon mustard

1 teaspoon white sugar

½ teaspoon dried dill

½ teaspoon coarse-ground black pepper

Preheat an oven to 450 degrees F (230 degrees C).

Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.

Roast the green beans in the preheated oven until cooked through, about 20 minutes.

Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.