Bacon Wrapped Green Bean Bundles

5 from 2 votes

These bacon wrapped green bean bundles will steal the show this Thanksgiving! They are so fun to make and eat, and they are finished with the most amazing brown sugar balsamic glaze. Makes about 20 bundles.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Servings: people

Calories: 87kcal

Author: Tania

Equipment

Large sheet pan or use two
Parchment paper

Ingredients

2 pounds French green beans if using regular green beans, trim the ends
Salt for blanching the beans
10 slices bacon
Ice cubes for the ice bath

Brown sugar balsamic glaze

2 tablespoons unsalted butter
2 cloves minced garlic
⅓ cup light brown sugar semi-packed
2 teaspoons balsamic vinegar plus more to taste
¼ cup water to thin out the glaze, plus more as needed
Salt and pepper

Instructions

Preheat oven to 400 degrees F. Line a large sheet pan (or use two sheet pans) with parchment paper and set aside.
Blanch green beans: In a large pot, bring water to a boil, enough to fully submerge the beans, and season with salt. Add the beans and blanch them for about 4-5 minutes until just crisp tender, they will finish cooking in the oven. Don't overcook. Tip: Adding salt to the water (about 1/2 tablespoon or to taste) will make sure the beans are seasoned and not bland.
Transfer to ice water bath: Once the beans are done, immediately transfer to an ice water bath to stop the cooking process. This will preserve the color and crisp texture of the green beans.
Make the glaze: In a skillet, melt butter and saute the garlic for 2 minutes until fragrant. Add the brown sugar, balsamic vinegar, and water. Bring to a low simmer for about 2 minutes until thickened. Season with salt and pepper. Set aside.
Assemble: Cut the bacon strips in half. For each bundle, wrap about 6-7 green beans with half of a strip of bacon until secured. Arrange them wrapped side down on the lined sheet pan. Brush with half of the prepared glaze, reserving the rest for later.
Bake: Bake in the oven for about 20-25 minutes, brushing them again with the remaining glaze halfway through. They are ready when the bacon is fully cooked through and caramelized. Serve immediately. Enjoy!

Notes

I use French green beans because they are slimmer and more tender. Plus they have pretty pointy ends.
If using regular beans, make sure they are about the same length and trim the ends.
Blanch briefly: Cook the green beans for just 4-5 minutes. They should stay crisp-tender since they finish cooking in the oven. Otherwise they can turn mushy.
An ice bath is essential: Shocking the beans in ice water stops the cooking and keeps them bright green. They need to look pretty!
Make sure to fully pat dry the beans after they are out of the ice bath.
Use half-strips of bacon per bundle. A full slice is too thick and won’t cook properly. Don’t use thick-cut bacon.
Make ahead. Blanch, dry, and wrap the beans in bacon up to 24 hours in advance. Store tightly covered on a baking sheet or in an airtight container. When ready to bake: Brush the bundles with the glaze and bake as instructed.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition