Roasted Wax Beans with Pancetta

I love wax beans. I ate them as a child on my Great Grandfathers farm. Back then they were cooked with a ham hock, well water and salt. There was something about that salty pork flavor that I loved.
Now I eat them roasted in olive oil, pancetta, sea salt and freshly ground pepper. I just couldn't give up the pork flavor. My kids eat them like candy.
It's a simple recipe. Just break the ends, toss them in olive oil, chopped pancetta and sprinkle with salt and pepper.
Roast in the oven about 25 minutes on 400 degrees F until golden and fragrant.
Sprinkle with parsley and enjoy. They a terrific accompaniment to grilled meats or fish. Any leftovers can be tossed with a vinaigrette for a light salad first course. My daughter carries the leftovers to school for a lite and healthy lunch.
This recipe also works well with Brussel Sprouts.
My son swears they look like french fries.
Wax Beans with Pancetta

1 pound wax beans, stem end snapped
4 ounces pancetta, diced, the larger the pieces the more robust the flavor
3 tablespoons olive oil
Sea salt
Freshly ground pepper
Freshly chopped parsley

Preheat oven to 400 degrees F.
Toss beans, pancetta, olive oil, salt and pepper together. Be sure to thoroughly coat the beans.
Pour onto a baking pan and roast in the oven 25 minutes or until golden brown on the edges.

All pictures and text are sole property of The Gypsy Chef