Rosemary Roasted Vegetables

ingredients

12 oz fresh whole green beans
1 lb fresh brussels sprouts
1 bunch green onions (6), trimmed and cut up
12 fresh rosemary sprigs
8 slices pancetta or bacon, partially cooked, drained and cut up
2 tbsp olive oil
freshly ground black pepper
1 lemon, halved

directions

Preheat oven to 425°F. Wash green beans and brussels sprouts; drain. Halve large brussels sprouts. Cook Brussels sprouts in a large saucepan in a small amount of boiling salted water for 3 minutes; add beans and cook 5 minutes more. Drain; place brussels sprouts and beans in a shallow roasting pan. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta. Drizzles vegetables 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 serving platter. Squeeze juice from lemon over vegetables.

Source: Elizabeth Saunders