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This blanches the green beans briefly in boiling water before wrapping them in bacon, which partially cooks them so they finish tender in the oven at the same rate the bacon needs to crisp, rather than the beans staying raw and crunchy while the bacon burns. Securing each bundle with a toothpick keeps the bacon wrapped tightly around the beans as it renders and shrinks during baking.
Prep Time
Per serving
150kcal
Calories
6g
Protein
8g
Carbs
11g
Fat
2g
Fiber
20 min
Cook Time
25 min
Servings
8 people
Difficulty
medium
5g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a baking sheet with foil.
Trim the green beans and blanch them in boiling salted water for 2 minutes, then transfer immediately to ice water to stop the cooking.
Drain the beans well and pat dry.
Divide the beans into small bundles of 6 to 8 beans each.
Wrap each bundle with a half slice of bacon, securing it with a toothpick.
Arrange the bundles on the prepared baking sheet.
In a small bowl, whisk together the melted butter, brown sugar, and garlic powder.
Brush the glaze generously over the bacon wrapped bundles.
Bake for 20 to 25 minutes, until the bacon is crisp, turning once halfway through.
Remove the toothpicks before serving warm.
Blanch the Beans First: This partially cooks them so they finish tender in the oven at the same rate the bacon needs to crisp, rather than the beans staying crunchy while the bacon burns. Secure Each Bundle With a Toothpick: This keeps the bacon wrapped tightly around the beans as it renders and shrinks during baking, rather than unraveling. Use Thin Cut Bacon: It crisps up more reliably in the oven within the same time the beans need, compared to thick cut bacon which may need longer.
Blanching partially cooks the beans so they finish tender in the oven at the same rate the bacon needs to crisp, rather than the beans staying raw and crunchy while the bacon overcooks or burns.
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