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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.