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 tablespoon honey
• 2 teaspoons benne seeds or sesame seeds
• 1/4 teaspoon ground cumin

Instructions

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.
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.
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.
4. DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.