Wednesday, December 30, 2009

Rosemary Roasted Vegetables

One of my family's traditions is to have this side dish with our Christmas Eve dinner every year. After having it this year I've decided that I need to make it a lot more often because it is so good and I don't want to wait another year to have it again!
Rosemary Roasted Vegetables
  • 12 oz fresh whole green beans
  • 1 lb fresh brussels sprouts
  • 1 bunch green onions, trimmed and cut up
  • 12 fresh rosemary sprigs
  • 8 slices bacon, partially cooked, drained and cut up
  • 2 tablespoons olive oil
  • coarse salt
  • pepper
  • 1 lemon, halved

preheat oven to 425 degrees. wash green beans and brussels sprouts. halve large brussels sprouts. cook brussels sprouts in a large saucepan in a small amount of boiling, lightly salted water for 3 minutes. add beans and cook 5 minutes more.

drain and place brussels sprouts and beans in a shallow roasting pan. add green onions and rosemary sprigs. toss to combine. top with partially cooked bacon.

drizzle with olive oil. sprinkle on salt and pepper. roast uncovered for 20 minutes or until vegetables are crisp and tender and the bacon is crisp. remove to a serving platter if desired and squeeze juice from lemon over vegetables.

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