Rosemary Roasted Vegetables

By angielaine

Ingredients

• 12 oz Fresh green Beans
• 1 lb. Fresh Brussels Sprouts
• 1 bunch Green Onions (6), trimmed and chopped
• 12 fresh Rosemary sprigs
• 8 slices Pancetta or Bacon, partially cooked, drained and chopped
• Salt
• Ground Pepper
• 1 Lemon, halved

Preparation

Step 1

Preheat oven to 425ºF. Wash green beans and Brussels sprouts; drain. Halve large Brussels sprouts. Cook Brussels sprouts in a large saucepan in a small amount of boiling lightly salted water for 3 minutes; add beans and cook 5 minutes more. Drain; place in a shallow roasting pan. Add green onion and rosemary sprigs; toss to combine. Top with partially cook pancetta. Drizzle vegetable mixture with olive oil. Sprinkle with salt and pepper. Roast, uncovered for 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Remove to serving platter. Squeeze juice from lemon over vegetables.