Name: Green Beans With Benne and Sorghum
Ingredients: 2 pounds green beans, trimmed; Kosher salt; 2 tablespoons olive oil; Freshly ground black pepper; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons sorghum syrup or 1 honey; 2 teaspoons benne seeds or sesame seeds; ¼ teaspoon ground cumin

Ingredients

2 pounds green beans, trimmed
Kosher salt
2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons sorghum syrup or 1 honey
2 teaspoons benne seeds or sesame seeds
¼ teaspoon ground cumin

Steps

Preheat oven to 450°. 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.
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.
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. DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.