Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

  • Servings: 12

Here's a company-worthy side dish that's easy on the cook. This vegetable recipe goes together with ease, then cooks unattended in the oven with the help of an oven bag. The host has time to finish assembling the meal while spending time with guests. Meanwhile, the oven bag steams the vegetables, infusing the flavors of rosemary and pancetta. The extra bonus comes when the bag is opened and the aromas fill the kitchen. When the meal is done, this is one dish that doesn't add much cleanup time. Gather up the bag once it's cooled, lift it from the dish, and toss. It's a snap.

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Ingredients

  • 12 ounces green beans
  • 1 pound Brussels sprouts
  • 6 green onions, trimmed and cut up
  • 12 fresh rosemary sprigs
  • 8 slices pancetta or bacon, partially cooked, drained, and cut up
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 1 lemon, halved
  • Flour
  • Disposable oven bag

Directions

Step 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.

Step 2

Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place Brussels sprouts and beans in the bag. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta.

Step 3

Drizzle vegetable mixture with olive oil. Sprinkle with salt and pepper; close the disposable oven bag. Roast, uncovered, in a 400 degree F oven for 20 to 25 minutes or until vegetables are crisp-tender. Cut open bag; transfer vegetables to a serving platter. Squeeze juice from lemon over vegetables.

Step 4

Makes 12 servings.

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