Sides

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients

  • 1.5 lbs brussels sprouts
  • 1 lb fresh green beans
  • 8 strips bacon
  • 1 bunch green onions
  • 4-6 sprigs fresh rosemary
  • 2 Tablespoons olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt
  • half of a fresh lemon

Instructions

1

1. Preheat oven to 425 degrees.

2

2. Fill a large pot up with 2 inches of water. Bring to a boil. Lightly salt the water.

3

3. Wash brussels sprouts and green beans. Trim ends of green beans and slice large brussels sprouts in half so they are more bite sized.

4

4. Boil brussels sprouts for 3 minutes. Add green beans and boil for an additional 5 minutes. Drain and pour veggies into a 9x13 baking dish.

5

5. Meanwhile, line a baking sheet with foil. Place bacon on baking sheet and bake until bacon is partially cooked, about half way. Slice partially baked bacon into 1-inch pieces.

6

6. Thinly slice green onions. Add bacon and green onions to the Brussels sprouts and green beans.

7

7. Remove rosemary leaves from the stems and add to veggies.

8

8. Drizzle olive oil, pepper and salt over veggies. Toss well so that everything is coated.

9

9. Bake uncovered for 20 minutes.

10

10. Squeeze desired amount of lemon juice over baked veggies. Toss together and serve warm.

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