Rosemary roasted vegetables (recipe)

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Rosemary roasted vegetables (recipe)
NameRosemary roasted vegetables
IngredientsGreen 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 friendlinessKeto friendly
Calories46.1
Fat2.5
Protein1.7
Carbohydrate5.7
Fiber2.1
Net carbohydrates3.6
Sugar1.9
Saturated fat0.4
Cholesterol (mg)0
Sodium11
Servings12
Yield12
Reviewaggregate


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

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Rosemary roasted vegetables (recipe)


  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

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Time:
Prep Time in Hours and Mins:50M

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Contributors: Prab R. Tumpati, MD