Rosemary Roasted Vegetables
Rosemary and bacon roasted with green beans and Brussels sprouts create a side dish to be celebrated.
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Rosemary Roasted Vegetables
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.
- Makes 12 servings.
Nutrition Facts (Rosemary Roasted Vegetables)
- Per serving:
- 143 kcal ,
- 10 g fat
- (4 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 10 mg chol. ,
- 275 mg sodium ,
- 6 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 4 g pro.