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

1. Preheat oven to 450 F. In 17 by 11 1/2 inch roasting pan, combine green beans, 1 TB olive oil, and ½ teaspoon salt; toss until beans are coated with 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.