Roasted Green Beans with Dill Vinaigrette

Ingredients

2 lbs. Green beans, ends trimmed

3 TB olive oil

Salt

2 TB (low-sugar) white wine vinegar

1 1⁄2 teas. Dijon mustard

1⁄2 teas. Splenda

1⁄2 teas. Ground black pepper

2 TB chopped fresh dill

Instructions

1. Preheat oven to 450 F. In 17" by 111/2" roasting pan, combine green beans, 1 TB olive oil, and 1⁄2 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 1⁄4 teaspoon salt.

3. 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.

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