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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.