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Preheat oven to 450°F. Toss together green beans, shallots, oil, 2 teaspoons of the salt, and black pepper in a large bowl until evenly coated. Transfer to a large rimmed baking sheet.
Roast in preheated oven until green beans are tender, 15 to 18 minutes, stirring once halfway through bake time.
While beans and shallots roast, stir together vinegar, honey, raisins, red pepper, and remaining ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium. Boil, stirring often, until syrupy and reduced to about ⅓ cup, 10 to 12 minutes. Remove from heat.
Transfer beans to a platter. Place shallots in honey mixture in saucepan, tossing to coat. Transfer glazed shallots to platter with beans. Drizzle with any remaining honey mixture.