Despite the carb overload that Thanksgiving dinner can easily become, I try to balance the meal out with some vegetables. Green beans are especially popular but I didn’t want to prepare them as a casserole this year. Instead, I served up Roasted Green Beans with Bacon. Fresh green beans are roasted until tender with a slight crispness, then garnished with bacon for a little something extra…
How many folks will have green bean casserole on the Thanksgiving table this year? It’s a staple for the holidays but this year I’m branching out and skipping the casserole. I thought roasting the green beans was a quick and easy alternative to the norm but I will say the bacon made it better. Doesn’t bacon make everything better?! The best part about this is how quickly it can come together and it’s a side dish you can make while the turkey is resting before being carved. You can prepare the bacon in advance so all you have to do it serve up the roasted beans (which take no more than 10 minutes in the oven – tops!) and garnish with that heavenly bacon…
Roasted Green Beans with Bacon
recipe from Cooking Light
- 2 pounds green beans, trimmed
- 4 teaspoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices thick cut bacon, diced
- Preheat oven to 425°.
- Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet over medium high heat, add bacon and cook until crisp. Drain and transfer bacon onto paper towels to drain.
When beans are done, remove from oven and onto a serving platter. Garnish with bacon and serve hot.
Roasted green beans are so good; I can't image how the goodness is elevated by bacon. I must try this recipe!
This is much more my style than green bean casserole!
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