- 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
- 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.