Roasted Brussels Sprouts and Green Beans

Roasted Brussels Sprouts Green Beans Thanksgiving

No matter what else you’ve got on the menu, these Roasted Brussels Sprouts and Green Beans are sure to shine as a side.

Roasted Brussels Sprouts and Green Beans
Yield: 6 to 8 servings
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  1. 1 tablespoon canola oil
  2. 1½ pounds small to medium Brussels sprouts, trimmed and halved
  3. ½ pound fresh haricot vert (French green beans), ends trimmed
  4. ¼ cup chopped pecans, toasted
  5. 1 tablespoon chopped fresh rosemary
  6. 1 tablespoon chopped fresh parsley
  7. 4 slices bacon, cooked and crumbled
  8. 1 teaspoon lemon zest
  9. 1 tablespoon fresh lemon juice
  10. 1 teaspoon kosher salt
  11. ½ teaspoon ground black pepper
  1. Preheat oven to 425°. Drizzle a rimmed baking sheet with canola oil. Place in oven until hot, approximately 5 minutes. Carefully spread Brussels sprouts in an even layer on prepared pan.
  2. Bake 5 minutes. Add green beans to pan; bake until lightly browned and tender, approximately 10 minutes more. Transfer to a serving dish. Sprinkle with pecans, rosemary, parsley, bacon, lemon zest and juice, salt, and pepper, tossing to combine.
Taste of the South


  1. The site would not let me leave a review, but very good recipe. I didn’t have pecans, bacon, or parsley, but roasting the brussel sprouts and green beans turned out very well. I had to cook them a bit longer and added a bit more oil afterward, but will definitely be making again. 4.5 stars !


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