Rosemary Roasted Vegetables

1. 1

   Wash green beans and Brussels sprouts; drain.

2. 2

   Halve large Brussels sprouts.

3. 3

   In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes.

4. 4

   Add green beans; cook for 5 minutes more.

5. 5

   Drain.

6. 6

   Place Brussels sprouts and beans in a shallow roasting pan.

7. 7

   Add green onions and rosemary sprigs; toss to combine.

8. 8

   Top with partially cooked pancetta.

9. 9

   Drizzle vegetable mixture with olive oil.

10. 10

    Sprinkle with salt and pepper.

11. 11

    Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp.

12. 12

    Transfer vegetables to a serving platter.

13. 13

    Squeeze juice from lemon over vegetables.

* Per serving · 4 servings · Values may vary.