Rosemary Roasted Vegetables |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe comes from a email. It states that this is also great served at room temperature. Ingredients:
12 ounces green beans |
1 lb brussels sprout |
6 green onions, trimmed and cut up |
12 fresh rosemary sprigs |
8 slices pancetta or 8 slices bacon, partially cooked, drained, and cut up |
2 tablespoons olive oil |
salt |
black pepper |
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.
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