Ingredients
4
oz thinly sliced pancetta, chopped
2
lb fresh green beans, trimmed
1
cup sliced sweet onion
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
Preparation
Heat oven to 450°F. In 8-inch nonstick skillet, cook pancetta over medium-high heat until crisp. Drain on paper towels; set aside. Reserve drippings.
In 18x13-inch half-sheet pan, toss green beans, onion, oil, salt, pepper and reserved drippings.
Roast uncovered 15 to 20 minutes, stirring twice, or until beans are tender. Sprinkle with pancetta.
