Rosemary Roasted Vegetables


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

Rosemary Roasted Vegetables
Prep Time:
30 mins
Roast Time:
20 mins
Total Time:
50 mins


  • 12 ounce green beans

  • 1 pound Brussels sprouts

  • 6 green onions, trimmed and cut up

  • 12 fresh rosemary sprigs

  • 8 slices pancetta or bacon, partially cooked, drained, and cut up

  • 2 tablespoon olive oil

  • Salt

  • Black pepper

  • 1 lemon, halved


  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 (per serving)

143 Calories
10g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 143
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 275mg 12%
Total Carbohydrate 6g 2%
Total Sugars 2g
Protein 4g
Vitamin C 30.1mg 151%
Calcium 30.3mg 2%
Iron 1.1mg 6%
Potassium 246mg 5%
Folate, total 28.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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