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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.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 12 Servings|
|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 %|
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Calories per serving: 33
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