Step up your boring side dishes with these outstanding roasted green beans with bacon with an exceptional sauce.  Ultra easy from fresh or frozen beans, this will be a family staple.

Introduction and My Rating

I’m always looking for great veggie side dishes. Readers of this blog know I have veggies issues. We are more of a meatassorous household. So a recipe topped with bacon has obvious appeal.

My wife came up with this inspiration piece, Smothered Green Beans at Plain Chicken. Now, I’m sure Stephanie at Plain Chicken would not even recognize it as coming from her inspiration.

I did keep the bacon. I went with frozen, but fresh will work, not canned beans. I changed ratios, more butter, less soy. And I greatly changed the size. But the flavor idea is the same.

My Rating

My wife (the queen of all meatassorouses) gave it a 5 with the frozen beans. Her cousin had three servings. I think it is a high 4 to low five.

The Green Beans

We use frozen whole beans all the time and fresh beans when they look good. The original recipe was for canned green beans. We gave up on canned beans years ago due to texture issues.

The frozen beans are generally blanched some but not otherwise cooked. They will keep a good color, and the texture here is just fine. Use only whole green beans and not French or cut beans. Neither will give good results.

Fresh beans will work fine, but color may not be as nice since we do not take the time to blanch. While reasonable fresh vegetables are available year-round, the peak season is June through September, and local fresh will be best.

If using fresh beans, then look for the vibrant green color, smooth skin without seed swells. They should be firm with no wrinkles and also firm.

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🖼️Instructions

Preheat oven to 375° convection or 400° conventional.

Cut 3-4 pieces of bacon into pieces and fry. Stop just before crispy and drain on a paper towel.

Melt 2 tablespoons salted butter in a microwave. Add 2 tablespoons brown sugar, 1 tablespoon soy sauce, and ½ teaspoon garlic powder.

Add one pound green beans to an 8 by 8 baking dish. Spread the bacon over the beans. Drizzle the liquid over the dish.

Bake, until beans are tender and thinner beans are browning. About 20-25 minutes for fresh beans or 35-40 minutes for frozen whole beans.

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📖 Recipe

Green Beans with Bacon

From Dan Mikesell AKA DrDan

Step up your boring side dishes with these outstanding roasted green beans with bacon with an exceptional sauce.  Ultra easy from fresh or frozen beans, this will be a family staple.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings #/Adjust if desired 6 servings

Ingredients

US CustomaryConvert to Metric

Recipe Notes

Pro Tips

1. This works fine with frozen whole green beans. Do not use cut or French green beans.
2. Fresh green beans also work well for this but pick firm beans with good color, smooth skin, and no seed swells. Also, mostly the same size works best.
3. Easy to prep ahead for a dinner. Cook the bacon, make the sauce and then assemble and bake.
4. We use this for company meals and usually make it with frozen whole beans. It is reliably done for use at 40 minutes in the oven. Great for planning.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 93kcalCarbohydrates : 10gProtein : 3gFat : 5gSaturated Fat : 3gCholesterol : 14mgSodium : 197mgPotassium : 180mgFiber : 2gSugar : 6gVitamin A : 638IUVitamin C : 9mgCalcium : 31mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Vegetable

Cuisine :American

Editor’s Note: Originally Published February 22, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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