Rosemary Roasted Vegetables
Rosemary and bacon roasted with green beans and Brussels sprouts create a side dish to be celebrated.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
Makes 12 servings
Ingredients
-
12 ounces green beans
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1 pound Brussels sprouts
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6 green onions, trimmed and cut up
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12 fresh rosemary sprigs
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8 slices pancetta or bacon, partially cooked, drained, and cut up
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2 tablespoons olive oil
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Salt
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Black pepper
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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 information
Calories 143, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 10 mg, Sodium 275 mg, Carbohydrate 6 g, Total Sugar 2 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 51%, Calcium 3%, Iron 6%. Exchanges: Vegetable 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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