Rosemary Roasted Vegetables – a delicious recipe with green beans, Brussels, green onions, rosemary sprigs, pancetta, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash green beans and Brussels sprouts; drain.
2
Halve large Brussels sprouts.
3
In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes.
4
Add green beans; cook for 5 minutes more.
5
Drain.
6
Place Brussels sprouts and beans in a shallow roasting pan.
7
Add green onions and rosemary sprigs; toss to combine.
8
Top with partially cooked pancetta.
9
Drizzle vegetable mixture with olive oil.
10
Sprinkle with salt and pepper.
11
Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp.
12
Transfer vegetables to a serving platter.
13
Squeeze juice from lemon over vegetables.
878
kcal
Calories
48
g
Fat
86
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ounces green beans, 1 lb Brussels sprout, 6 green onions, trimmed and cut up, 12 fresh rosemary sprigs, and more.
Yes, Rosemary Roasted Vegetables falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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