Ingredients
- 12 ounces fresh WHOLE green beans
- 1 pound brussels sprouts -- cut in half
- 6 green onions -- trimmed and cut up
- 12 sprigs rosemary
- 8 slices pancetta -- partially cooked
- 2 tablespoons olive oil
- salt and pepper
- 1/2 lemon
Instructions
- 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;
- drain.
- 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.