1Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
2Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
3Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
4Toss hot beans with balsamic syrup. Serve immediately.