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“This recipe comes from a bhg.com email. It states that this is also great served at room temperature.”
READY IN:
50mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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