Roasted Brussels Sprouts and Green Beans

Roasted Brussels Sprouts and Green Beans

Crunchy and fresh, this Roasted Brussels Sprouts and Green Beans side is a nice break from creamy casseroles.

Roasted Brussels Sprouts and Green Beans
 
Makes about 6 servings
Ingredients
  • 1 tablespoon canola oil
  • 1½ pounds small to medium Brussels sprouts, trimmed and halved
  • ½ pound fresh haricot vert (French green beans), ends trimmed
  • ¼ cup chopped pecans, toasted
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 4 slices bacon, cooked and crumbled
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425°. Drizzle a rimmed baking sheet with canola oil. Place in oven until hot, about 5 minutes. Carefully spread Brussels sprouts in an even layer on pan.
  2. Add green beans to pan; bake until lightly browned and tender, about 10 minutes more. Transfer to a serving dish. Sprinkle with pecans, rosemary, parsley, bacon, lemon zest and juice, salt, and pepper, tossing to combine.

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