• 17 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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.

Instructions Checklist
  • Makes 12 servings.

Nutrition Facts

143 calories; 10 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 10 mg cholesterol; 275 mg sodium. 246 mg potassium; 6 g carbohydrates; 3 g fiber; 2 g sugar; 4 g protein; 486 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0