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Green Bean Bundles

Green bean bundles wrapped in bacon and glazed with sticky brown sugar garlic butter. Oven-baked until the bacon is crisp and the glaze turns bubbly, with crisp-tender green beans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Green beans bundle base
  • 1.5 lb fresh green beans, trimmed Trimmed and ready for bundling.
  • 8 slices bacon Halved crosswise for wrapping each bundle.
  • 0.25 cup butter, melted Use melted butter for the glaze.
  • 0.33 cup brown sugar Creates the sticky glaze.
  • 2 cloves garlic, minced Minced for even flavor in the glaze.
  • 1 tbsp soy sauce Adds savory depth to the glaze.
  • 0.25 tsp black pepper Freshly ground if possible.

Equipment

  • 1 sheet pan

Method
 

Blanch the green beans
  1. Preheat oven to 400°F. Blanch the trimmed green beans in boiling water for 3 minutes, then plunge into ice water and drain so they stay bright green.
Wrap and arrange
  1. Gather 8-10 beans into a bundle and wrap with a half slice of bacon, placing them seam-side down in a baking dish. Keep bundles snug so the bacon stays in place while baking.
Make the brown sugar garlic glaze
  1. Whisk the melted butter, brown sugar, minced garlic, soy sauce, and black pepper until smooth. The glaze should look glossy and pourable for even coverage.
Bake until crisp and bubbly
  1. Pour the glaze evenly over the bundles. Bake at 400°F for 25-30 minutes, until the bacon is crisp and the glaze is bubbly.
Serve
  1. Spoon the pan glaze over the bundles and serve warm. Letting the glaze cling to the bacon improves the sweet-savory coating.

Notes

Pro tip: After blanching, drain well and pat dry so the bacon crisps instead of steaming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered in a 350°F oven until warmed through. Freezing is not recommended because the green beans soften. For a lower-sodium option, use low-sodium soy sauce and consider reducing added salt (if any) elsewhere.