Rosemary Roasted Vegetables

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 12 ounces green beans
• 1 lb brussels sprout
• 6 green onions, trimmed and cut up
• 12 fresh rosemary sprigs
• 8 slices pancetta or 8 slices bacon, partially cooked, drained, and cut up
• 2 tablespoons olive oil
• salt
• black pepper
• 1 lemon, halved

Recipe

• 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.