This recipe for bacon-wrapped green beans has been my go-to side dish for holiday tables and special dinners for years. I first put this combination together one Thanksgiving when I wanted something elegant that could sit on the buffet and still look as good as it tasted. The contrast of bright, tender-crisp beans with smoky, crispy bacon finished with a sticky, slightly sweet brown sugar glaze made it an immediate favorite in our house. Friends who typically shy away from green vegetables keep coming back for these bundles, and they often vanish before the main course is finished.

I discovered the balance that makes this dish sing after a few trials: a short blanch to set the vivid color and ensure tender-crisp texture, thin bacon for quick crisping, and a butter-and-brown-sugar glaze that caramelizes without burning. The result is savory and sweet, with the garlic seasoning adding an undercurrent of warmth. I like to make these for seasonal gatherings because they can be assembled ahead and roasted just before guests arrive. Fred Johnson's version—simple, elegant, and reliably delicious—has become a permanent feature on our holiday rotation.

Ingredients

• Fresh French green beans (1 pound): Look for bright green, slender beans without blemishes or limp ends. French-style 'haricots verts' are ideal because they are thin and cook to a tender-crisp texture quickly. Trim the stem ends and remove any stringy bits.
• Unsalted butter (4 tablespoons, melted): Adds richness and helps the brown sugar glaze adhere. Use unsalted so you can control salt level; plug in a high-quality European-style butter if you prefer a nuttier flavor.
• Packed brown sugar (2 tablespoons): Light or dark brown sugar works; dark will lend a deeper molasses note. The sugar caramelizes during roasting for a glossy finish.
• Garlic seasoning blend (1 teaspoon): Any good garlic-herb mix gives aromatic depth. If you only have granulated garlic, combine with a pinch of dried parsley and onion powder.
• Soy sauce (1 tablespoon): Provides umami and salt. For gluten-free, use tamari or a labeled gluten-free soy sauce. Low-sodium soy sauce will reduce overall salt—adjust to taste.
• Thin-cut bacon (6 slices, cut in half): Use thin slices for easy wrapping and quicker crisping; cutting each slice in half yields 12 half-slices to make 12 bundles for 6 servings.

Instructions

Preheat and prepare: Preheat the oven to 400°F. Line a rimmed baking sheet with foil for easier cleanup or use an oven-safe skillet. Arrange a bowl of ice water and a slotted spoon by the stove to finish the blanching quickly. Set a wire rack on the baking sheet if available; it helps the bacon crisp on all sides. Blanch the beans: Bring a large pot of generously salted water to a rolling boil. Add the trimmed green beans and cook for 5 to 6 minutes until they are bright green and just tender-crisp. You want them slightly underdone because they will roast again. Immediately transfer the beans to the ice water to stop cooking and preserve color, then drain thoroughly and pat dry with paper towels. Make the glaze: In a small bowl whisk together the melted butter, packed brown sugar, garlic seasoning blend, and soy sauce until thick and paste-like. The glaze should cling to the beans; if too runny, add a touch more brown sugar. Taste and adjust seasoning—remember the bacon adds salt as it cooks. Form bundles: Gather 5 to 7 beans into a neat bundle. Hold the bundle firmly at one end and wrap a half slice of bacon around the middle, tucking the end underneath the bundle or using a toothpick if needed. The bacon should be snug but not overly tight to allow heat circulation. Repeat until you have 12 bundles. Arrange and season: Place the bundles seam-side down on the prepared baking sheet or in an oven-safe skillet. Lightly sprinkle each with a bit more garlic seasoning for extra flavor. If using a rack, space bundles so air circulates and bacon crisps evenly. Glaze and roast: Brush or spoon the brown sugar glaze over each bundle, coating well. Roast in the preheated oven for 30 to 35 minutes until the bacon is deeply golden and crisp, turning the pan halfway through to encourage even caramelization. Watch closely in the last 5 minutes to avoid burning the sugar. Rest and serve: Remove from the oven and let the bundles rest 2 to 3 minutes so the glaze thickens slightly. Transfer to a serving platter and serve hot. The small rest helps the glaze set and keeps the bacon crisp while allowing the inside beans to retain their tender-crisp bite.

Storage Tips

To store leftovers, cool the bundles to room temperature within two hours and transfer to an airtight container. Refrigerate for up to three days. For longer storage, freeze unglazed bundles on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months; label with date. Reheat refrigerated bundles in a 375°F oven for 8 to 12 minutes to regain crispness; for frozen bundles, roast at 400°F for 20 to 25 minutes, brushing on glaze in the last 8 minutes so it caramelizes without burning. Avoid microwaving if you want to preserve bacon texture.

Ingredient Substitutions

If you need gluten-free, swap regular soy sauce for tamari or a labeled gluten-free soy sauce in equal measure. For dairy-free, replace melted butter with melted coconut oil or neutral oil; you will lose a bit of richness but keep the glaze sticky and flavorful. If you prefer less sweetness, reduce brown sugar to 1 tablespoon and add a teaspoon of Dijon mustard to balance acidity. For vegetarian guests, skip bacon and roast bundled green beans with slices of smoked tempeh or thinly sliced halloumi, brushing with the same glaze after roasting to add savory-sweet contrast.

Serving Suggestions

These bundles pair beautifully with roasted turkey, honey-glazed ham, or a simple roasted chicken. Present them on a warmed platter and garnish with a few lemon zest curls or finely chopped toasted almonds for texture. They also work as a finger-food appetizer on a holiday buffet—serve alongside a small bowl of tangy mustard or apple cider vinegar reduction for dipping. For a seasonal twist, add pomegranate seeds on the platter just before serving to introduce color and a bright pop of acidity.

Cultural Background

Bacon-wrapped vegetables have long been a part of American holiday and Southern cooking traditions, where cured pork is used to add richness and smoky flavor. The practice likely emerged from wanting to dress up simple vegetables with a little indulgence for special occasions. Pairing green beans with bacon and a touch of sugar echoes the classic American holiday approach of balancing savory, sweet, and textural contrasts on the table.

Seasonal Adaptations

In winter, swap green beans for thin asparagus spears when they are at their peak and reduce blanch time to 1 to 2 minutes. For summer cookouts, grill the bundles over indirect heat rather than roasting—monitor closely to prevent flare-ups from bacon fat. During fall and winter holidays, add a sprinkle of ground allspice or a pinch of cayenne to the glaze for warmth and depth.

Meal Prep Tips

For make-ahead ease, blanch the beans and cool them well, then assemble the bundles and store them uncovered in the refrigerator for up to 24 hours; the bacon may adhere slightly to the beans, but they roast beautifully. If you want to prep further ahead, assemble unglazed bundles and freeze as noted above. Keep glaze in a small airtight container and brush just before roasting so sugar doesn’t dissolve and water-log the bacon. Pack cooked bundles in single-layer meal prep containers with paper liners to maintain texture for up to three days.

These bacon-wrapped green bean bundles are the kind of side that makes a meal feel thoughtfully composed without demanding hours of preparation. Whether you are dressing a holiday table or elevating a weeknight dinner, they deliver color, texture, and flavor in one compact bite. I hope they become as much a favorite at your table as they have at mine.