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Summary
A quick and easy sheet pan side dish that is oh so satisfying .
Tender roasted green beans tossed with sweet-savory candied bacon — simple, bold, and ridiculously satisfying. It is all cooked on the same sheet pan, making it easy to make and clean up. It’s salty, slightly sweet, and balanced with a touch of acid.
8
10
minutes30
minutes180
kcal40
minutesOnce you try this homemade cream of chicken soup, you will never go back to the canned stuff again.
Ingredients
527 g 3.5 cups fresh green beans, trimmed and cut into 2–3 inch lengths
4 g 1 tsp avocado oil
2.5 g ½ tsp kosher salt
0.75 g ½ tsp black pepper
220 g 6 strips thick-cut bacon
25 g 2 tbsp brown sugar or allulose (optional)
2.5 g ½ tsp sherry vinegar or apple cider vinegar
Directions
Before We Start
Making it Sugar Free: If you want to stay away from sugar we recommend replacing equal amounts of maple syrup or replace with 3 tbsp of allulose. You can also skip the sweetener all together for a savory forward side dish.Preheat the Oven
Preheat the oven to 400°F (205°C).Season the Green Beans
In a large mixing bowl, combine:
green beans
avocado oil
kosher salt
black pepper
Toss until the beans are evenly coated.
Roast the Green Beans and Candy the Bacon
On a full-size baking sheet (or two half sheets), lay the bacon strips along the outer edges and spread the green beans in the center in a single layer.
Place on the middle rack(s) and roast for 12 minutes.
Remove the pan, toss the green beans, sprinkle the brown sugar evenly over both sides of the bacon, and ensure the bacon is flipped.
Return to the oven and roast another 13–20 minutes, until the bacon is deeply browned and caramelized.
Total cook time is usually 25–32 minutes (Ours took 28 minutes).
Finish the Green Beans
Remove the bacon and transfer it to a wire rack set over a sheet pan to drain and crisp. Do not put on a paper towel.
Toss the green beans directly in the rendered bacon fat on the pan and return them to the oven for 3 minutes to improve flavor.
Remove from the oven, add the vinegar, and toss lightly while still hot. The residual heat will tone down the vinegar after a minute or two.
Chop and Combine
Once the bacon is cool enough to handle, chop all six strips into ¼-inch pieces.
Combine the chopped candied bacon with the green beans and serve.
Taste and adjust seasoning if needed. Serve warm and enjoy.
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Additional Details About This Recipe
Can I use frozen green beans instead of fresh?
Fresh green beans provide the best texture, but if using frozen, thaw them completely and pat dry before seasoning. Don’t use canned green beans.
Why roast the beans with the bacon instead of cooking separately?
Roasting together lets the green beans cook in the rendered bacon fat and reduces your clean up.
How can I reheat this?
You can reheat in the oven at 350 for 8-10 minutes until warm. Add a tbsp of water to help retain some moisture.
Why do I need to use a wire rack for the bacon?
Paper towels are great for bacon but not candied bacon. The sugar sticks to the paper towels, so you get paper on your bacon. A wire rack allows the fat to drain so the bacon still crisps up.
What proteins does this pair well with?
Roast chicken, steak, pork chops, salmon, or holiday mains like turkey or ham. Pretty much everything.
Can I reduce the sweetness?
Yes — cut the brown sugar to 1 tbsp or skip the sugar entirely for a more savory version.
Nutritional Facts (per serving, based on 8 servings)
(Values are estimates based on ingredients listed)
- Calories: 180–210 kcal
- Protein: 6–7 g
- Fat: 12–14 g
- Saturated Fat: 4–5 g
- Carbohydrates: 10–12 g
- Fiber: 3–4 g
- Sugar: 4–5 g
- Sodium: 450–600 mg