Rosemary roasted vegetables (recipe)

Rosemary roasted vegetables (recipe)
Name	Rosemary roasted vegetables
Ingredients	Green beans • Brussels sprout • Green onions • Rosemary sprigs • Pancetta • Bacon • Olive oil • Salt • Black pepper • Lemon
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.5
Totaltime (in hours)	0.833333333
Keto friendliness	Keto friendly
Calories	46.1
Fat	2.5
Protein	1.7
Carbohydrate	5.7
Fiber	2.1
Net carbohydrates	3.6
Sugar	1.9
Saturated fat	0.4
Cholesterol (mg)	0
Sodium	11
Servings	12
Yield	12
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Rosemary roasted vegetables (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

1. Wash green beans and Brussels sprouts; drain. Halve large Brussels sprouts. In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes. Add green beans; cook for 5 minutes more. Drain.
2. 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, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Transfer vegetables to a serving platter. Squeeze juice from lemon over vegetables
4. )
   
   Food tags
   Vegetable, Christmas, Thanksgiving,, Easy

Rosemary roasted vegetables (recipe) details

Time:
Prep Time in Hours and Mins:50M

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