Ingredients
2 1/2
lb fresh green beans, trimmed
2
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1/2
cup balsamic vinegar
Preparation
Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
Toss hot beans with balsamic syrup. Serve immediately.
