I normally save this method of vegetable roasting for brussel sprouts. I first learned to make veggies this way when I threw my first Thanksgiving for my Grandpa. He didn’t enjoy certain vegetables It is the one way I can get even the most picky, anti-sprout person to eat and enjoy them! Roasting vegetables brings out so much flavor without removing a lot of the vitamins and nutrients that boiling them does. While I’m a firm believer in blanching, sometimes you just don’t have the time or desire to go that extra step.
Bacon Roasted French Green Beans
3 large handfuls of trimmed green beans (I purchase the large bag from Costco. Really just make a single layer on your baking sheet and you’ll have the right amount)
1 small onion cut into strips
6 pieces of bacon sliced into chunks
Ground Black Pepper
Extra Virgin Olive Oil
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. This works better than foil, the bacon won’t stick. Line the green beans up in a single layer on the sheet. Break up the onion strings with your hands and evenly distribute on the sheet. Repeat with bacon.
Drizzle across the pan twice with olive oil. Sprinkle with kosher salt, ground black pepper, and granulated garlic to taste.
Place in the middle rack in the oven. After 10 minutes, pull the sheet out and toss the green beans. This makes sure that they cook evenly and they all get a touch of bacon grease.
After 20 minutes, remove from the oven. The green beans should still have a snap when you bite. I don’t know about you but I hate mushy vegetables.
You can translate this into any vegetable like brussle sprouts or broccoli. They take on a nice nutty flavor when roasted. Root vegetables like carrots, sweet potatoes, and parsnips would be a great dish as well.
So easy to make and a huge hit and such an easy weeknight side dish!