Many holiday side dishes are carb-heavy, but this tasty green bean recipe is not one of them. The glaze can be on the spicier or sweeter side depending on your preference.
- 10 slices bacon
- 1 pound fresh green beans
- 4 Tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1/4 tsp cayenne (if desired)
- 2 Tbsp NuNaturals Pourable Maple Syrup (if desired)
- Preheat oven to 400 degrees. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 14 minutes or until bacon is just starting to brown on the edges while remaining slightly underdone and pliable. Drain bacon on a plate lined with paper towels and cool until they can be handled then slice in half. Reduce oven to 350 degrees.
- Meanwhile, boil a large pot of water. Blanch green beans by dropping them into boiling water for 3 minutes. Drain the green beans and immediately place them in a large bowl of ice water until cool enough to handle with hands then drain the water.
- Once bacon is done and green beans have been blanched, melt the butter in microwave until melted then stir in garlic powder, cinnamon, and cayenne pepper.
- To assemble bundles, lay 10 green beans in a pile. Take half a piece of bacon and wrap around the middle of the bundle, tucking the ends. Lay the bundle on the baking sheet seam side down. Repeat for remaining green beans and bacon.
- Using a basting brush or spoon, ladle the butter/syrup mixture over each green bean bundle. Season with freshly cracked pepper to taste then roast at 350 degrees for 20-25 minutes. Remove from oven and baste with Maple syrup if desired.
Recipe adaped from The New York Times