Roasted Green Beans with Dill Vinaigrette (P1)

2 lbs. Green beans, ends trimmed
3 TB olive oil
Salt
2 TB (low-sugar) white wine vinegar
1 ½ teaspoons Dijon mustard
½ teaspoons Splenda
½ teaspoons Ground black pepper
2 TB chopped fresh dill

Directions:
1.Preheat oven to 450 F. In 17” by 111/2” roasting pan, combine green beans, 1 TB olive oil, and ½ teaspoon salt; toss until beans are coated w/ oil.
2.Roast green beans, uncovered, 20 t o30 min., until tender and slightly browned, stirring twice during roasting for even cooking. Meanwhile, prepare vinaigrette; in small bowl, with wire whisk or fork, mix vinegar, mustard, Splenda, pepper, and ¼ teaspoon salt.
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Slowly whisk in remaining 2 TB of olive oil; whisk in dill. When beans are done, in large bowl, toss beans w/ vinaigrette. Serve warm or at room temperature.