- 12
Ingredients
- 12 ounces green beans
- 1 pound Brussels sprouts
- 6 green onions, trimmed and cut up
- 12 fresh rosemary sprigs
- 8 slices pancetta or bacon, partially cooked, drained, and cut up
- 2 tablespoons olive oil
- Salt
- Black pepper
- 1 lemon, halved
Preparation
Step 1
1. Wash green beans and Brussels sprouts; drain. Halve large Brussels sprouts. In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes. Add green beans; cook for 5 minutes more. Drain.
2. Place Brussels sprouts and beans in a shallow roasting pan. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta.
3. Drizzle vegetable mixture with olive oil. Sprinkle with salt and pepper. Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Transfer vegetables to a serving platter. Squeeze juice from lemon over vegetables.
4. Makes 12 servings.
Nutrition Facts (Rosemary Roasted Vegetables)
Servings Per Recipe 12,Calories 143,Protein (gm) 4,Carbohydrate (gm) 6,Fat, total (gm) 10,Cholesterol (mg) 10,Saturated fat (gm) 4,Monosaturated fat (gm) 6,Polyunsaturated fat (gm) 2,Dietary Fiber, total (gm) 3,Sugar, total (gm) 2,Vitamin A (IU) 486,Vitamin C (mg) 30,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 1,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 28,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 275,Potassium (mg) 246,Calcium (DV %) 30,Iron (DV %) 1,Vegetables () 2,Fat () 2,Percent Daily Values are based on a 2,000 calorie diet