Rosemary Roasted Vegetables

Rosemary adds a fresh, herby taste to a combination of Brussels sprouts and fresh green beans.

Rosemary is a versatile herb that can add depth and complexity to a wide range of dishes, including vegetables like Brussels sprouts and fresh green beans. Incorporating rosemary into this particular combination can elevate the flavor profile of the dish, adding a refreshing, herby taste that complements the earthy, nutty flavors of the Brussels sprouts and the crisp, refreshing texture of the green beans.

Rosemary’s distinct flavor comes from its essential oils, which contain compounds like camphor, pinene, and eucalyptol. These compounds give rosemary its characteristic aroma and taste, which can range from woody and piney to peppery and slightly bitter. When combined with the tender, sweet flavor of fresh green beans and the slightly bitter, nutty taste of Brussels sprouts, rosemary can help balance out the dish and add a touch of complexity.

To incorporate rosemary into this dish, you might start by preparing the Brussels sprouts and green beans by trimming off any stems or tough ends, then blanching them in boiling water for a few minutes until just tender. Meanwhile, you can prep the rosemary by stripping the leaves off the stems and chopping them finely.

Once the vegetables are cooked, you can toss them together in a large bowl with a drizzle of olive oil and a pinch of salt and pepper, then sprinkle the chopped rosemary over the top and toss again to distribute evenly. The result should be a bright, flavorful dish that showcases the fresh, vibrant flavors of the vegetables, with a subtle herbal twist that adds just the right amount of complexity and depth.

Close Up Shot of Baked Potatoes on White Ceramic Plate

Rosemary Roasted Vegetables

Authorized by Better Homes & Gardens
Rosemary adds a fresh, herby taste to a combination of Brussels sprouts and fresh green beans.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Servings 12 people
Calories 143 kcal



  • Preheat oven to 425°F. Halve Brussels sprouts, if needed. In a covered large saucepan, cook Brussels sprouts in a small amount of boiling, lightly salted water for 3 minutes. Add green beans; cook for 5 minutes more; drain.
  • Transfer Brussels sprouts and beans to an ungreased 13x9x2-inch baking pan. Add green onions and rosemary sprigs; toss to combine. Top with pancetta (or bacon). Drizzle oil over vegetable mixture. Sprinkle with salt and pepper.
  • Roast, uncovered, about 20 minutes or until vegetables are crisp-tender and pancetta (or bacon) is crisp. Transfer to a serving platter. Squeeze juice from lemon over vegetables.


Calories: 143kcal
Keyword roasted vegetables, rosemary, vegetables
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