Rosemary Roasted Vegetables

Rosemary and bacon roasted with green beans and Brussels sprouts create a side dish to be celebrated.

Rosemary Roasted Vegetables Enlarge Image
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17 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
30 mins
Roast:
20 mins 425°F
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Rosemary Roasted Vegetables

Ingredients
12
ounces green beans
1
pound Brussels sprouts
6
green onions, trimmed and cut up
12
8
slices pancetta or bacon, partially cooked, drained, and cut up
2
tablespoons olive oil
 
Salt
 
Black pepper
1
lemon, halved

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.
  4. Makes 12 servings.

Nutrition Facts

(Rosemary Roasted Vegetables)
    Per serving:
  • 143 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 10 mg chol.,
  • 275 mg sodium,
  • 6 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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