Rosemary Roasted Vegetables

Name: Rosemary Roasted Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 , 12 serving(s)
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

Submitted by ddav0962

"This recipe comes from a bhg.com email. It states that this is also great served at room temperature."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 12

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

directions

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.
Place Brussels sprouts and beans in a shallow roasting pan. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta.
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.