Makes 6 servings. Difficulty
10 oz. fresh green beans 1/2 lb. fresh brussels sprouts 1 bunch green onions, cut into 1 inch pieces 4 fresh rosemary sprigs 1 cup cherry tomatoes, halved 8 slices of pancetta Olive oil Salt and freshly ground black pepper Juice of 1/2 lemon
Preheat the oven to 425°F. Trim and wash the green beans, brussels sprouts (cutting larger ones in half), onions and cherry tomatoes. Drain.
Heat a large saucepan of salted water to a boil. Add the brussel sprouts and cook for 3 minutes. Add the green beans and cook for 4 minutes. Drain and immediately plunge into a bowl of ice water to halt the cooking process. Once vegetables are cool, drain.
Place the pancetta in a skillet and cook over medium heat until partially cooked through, about 3-5 minutes. Drain briefly on paper towels.
Place the brussel sprouts and green beans in a shallow roasting pan. Add the green onions, cherry tomatoes and rosemary sprigs. Drizzle with olive oil and toss to combine. Season with salt and freshly ground black pepper and top with partially cooked pancetta.
Roast, uncovered, for 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Remove the rosemary sprigs and squeeze lemon juice over top.