Title: Rosemary Roasted Vegetables
Source: Better Homes & Gardens Magazine
Preheat oven to 425 degrees. Wash green beans and brussels sprouts; drain.
Cook brussels sprouts in a large saucepan in a small amount of boiling
lightly salted water for 3 minutes; add beans and cook 5 minutes more;
Place brussels sprouts and green beans in a shallow roasting pan. Add
green onions and rosemary sprigs; toss to combine. Crumble or cut up,
partially cooked pancetta and add to top of vegetables.
Drizzle mixture with olive oil. Sprinkle with salt and pepper.
Roast, uncovered, for 20 minutes or until vegetables are crisp-tender and
pancetta is crisp.
Remove to a serving platter and squeeze alittle lemon over vegetables.