1. Preheat oven to 425 degrees. Wash green beans and brussels sprouts; drain. Halve large brussels sprouts. Cook brussels sprouts in a large saucepan in a small amount of boiling lightly salted wter for 3 minutes; add beans and cook 5 minutes more.
2. 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.
3. Drizzle vegetable 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 and squeeze lemon juice over vegetables.
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