Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 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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Recipe Summary

prep:
30 mins
roast:
20 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

143 calories; fat 10g; cholesterol 10mg; saturated fat 4g; carbohydrates 6g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 485.9IU; vitamin c 30.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 275mg; potassium 246mg; calcium 30.3mg; iron 1.1mg.
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