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Name: Rosemary Roasted Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 12 oz fresh green beans; 1 lb brussel sprouts; 1 bunch Green onion trimmed and cut up; 12 fresh rosemary sprigs; 8 slices pancetta or bacon partially cooked, drained, and cut up; 2 tablespoon olive oil; salt, pepper; 1 lemon halved

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INGREDIENTS

12 oz fresh green beans
1 lb brussel sprouts
1 bunch Green onion ; trimmed and cut up
12 fresh rosemary sprigs
8 slices pancetta or bacon ; partially cooked, drained, and cut up
2 tablespoon olive oil
salt, pepper
1 lemon ; halved

Servings

INSTRUCTIONS

preheat oven to 425 degrees. Halve brussel sprouts. Cook in large saucepan in a small amount of lightly salted boiling water, 3 minutes. add beans and cook another 5 min.

Drain; place brussel sprouts and beans in shallow roasting pan. Add green onion and rosemary. Toss to combine. Top with pancetta/bacon.

Drizzle vegetables with olive oil. Sprinkle with salt and pepper. Roast, uncovered 20 minutes or until vegetables are crisp-tender. Squeeze lemon juice over vegetables.

NOTES

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 12 Servings

Calories: 33
Calories from Fat: 7 (21%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 108.9mg		4 %
Potassium 228.9mg		6 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 3.7g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 33

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