Roasted Green Beans with Bacon

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  • 1 pound green beans, trimmed
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 2 slices raw thick-cut bacon, sliced crosswise into 1/4-inch pieces
  • 1 teaspoon fresh thyme


Bring a large pot of salted water to a boil. Have a large bowl of ice water ready.
Add beans to boiling water and cook just until color brightens, about 1 minute. Drain and immediately and submerge in ice water. Drain well.
Place beans and onions in a large mixing bowl. Add oil and toss to coat. (Can be prepared 1 day ahead; cover and refrigerate.)
Preheat oven to 450°F.
Spread beans and onions in a single layer on a baking sheet. Sprinkle with bacon and season to taste with salt and pepper. Bake for 5 minutes.
Using tongs or 2 forks, toss beans, then bake for 5 minutes more, or until beans start to brown and bacon starts to crisp.
Remove from oven and toss in thyme. Bake for 2 more minutes.

Recipe from Central Market Mill Creek - Culinary Resource Center
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