This bacon-wrapped green bean bundle has been my go-to holiday side for years. I first landed on this combination one chilly November when I wanted something that looked special on the table but didn’t require last-minute fuss. The result is a little package of texture and flavor: crisp-tender French beans tied together with a thin slice of bacon and glazed in a sticky brown-sugar-butter mixture. The contrast between the bright, snappy beans and the caramelized, salty bacon is what keeps guests coming back for seconds.

I remember the first time I served these at a family gathering — an older aunt, suspicious of anything "new," asked for one and then quietly ate four. It’s a recipe that feels elevated but is simple to prepare: quick blanching to preserve color and texture, a satin-like glaze for sheen and sweetness, and a proper roast to render the bacon just right. You don’t need special equipment, and with a little prep you can have 12 elegant bundles ready in under an hour. If you want adaptable, crowd-pleasing side dishes that travel well from kitchen to table, these are it.

Ingredients

• Fresh French green beans (1 pound): Choose slender, bright-green beans — look for flexible but firm stalks with no brown spots. French-style beans are thinner and cook evenly; trim the tips for a neat bundle.
• Butter (4 tablespoons): Unsalted works best so you can control seasoning. Melted butter forms the base of the glaze and helps the brown sugar caramelize for that glossy finish.
• Brown sugar (2 tablespoons): Light or dark brown sugar both work; dark gives deeper molasses notes. The sugar creates a sticky glaze that balances the bacon’s salt.
• Garlic seasoning blend (1 teaspoon): Any pre-mixed garlic seasoning or homemade mix is fine. It adds savory depth without overpowering the beans.
• Soy sauce or tamari (1 tablespoon): For gluten-free options use tamari or a labeled gluten-free soy sauce. It adds umami and a little color to the glaze.
• Bacon (6 slices, cut in half): Use thin-sliced bacon for easy wrapping and better crisping. Cutting slices in half yields 12 wraps — one per bundle.

Instructions

Preheat and blanch: Preheat your oven to 400°F. Bring a large pot of salted water to a rolling boil and add the trimmed green beans. Blanch for 5–6 minutes until crisp-tender; they should be fork-tender but not soft. Immediate transfer to an ice-water bath stops cooking and locks in the bright green color — this is the single most important trick for restaurant-quality presentation. Make the glaze: While the beans cool, whisk melted butter, brown sugar, garlic seasoning, and soy sauce (or tamari) in a small bowl until the sugar starts to dissolve and a thick paste forms. The mixture should be glossy and spreadable; if it separates, whisk briefly and warm slightly to re-emulsify. Assemble bundles: Gather 5–7 beans into a neat little bundle; aim for uniform bundle sizes so they cook evenly. Wrap each bundle with a half slice of bacon, overlapping slightly and leaving the ends tucked under the beans. The bacon should be snug but not squeezed tight — it needs room to render fat and crisp up. Arrange and season: Place the bundles seam-side down on a rimmed baking sheet or in an oven-safe skillet. Give each a light sprinkle of the garlic seasoning for an extra savory layer. If using a sheet, line it with foil for easy cleanup and to catch drips from the glaze. Glaze and roast: Brush or spoon the brown sugar glaze generously over each bundle, coating the bacon and exposed beans. Roast at 400°F for 30–35 minutes until the bacon is deep golden and crisp and the glaze is bubbling and set. Rotating the pan once midway ensures even browning. If the bacon starts to char before the glaze sets, tent loosely with foil for the last 5 minutes. Rest and serve: Let the bundles rest 2–3 minutes after removing from the oven — the glaze will thicken as it cools and the bacon will firm up. Serve hot as an elegant side; each serving is two bundles when serving 6 people.

Storage Tips

Allow bundles to cool to room temperature before storing. Refrigerate in a single layer in an airtight container for up to 3 days; stacking will crush the glaze. For longer storage, freeze unglazed bundles on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. When ready to serve, thaw overnight in the refrigerator and roast at 375°F for 10–15 minutes with the glaze applied to crisp the bacon and set the sugar.

Ingredient Substitutions

If you don’t have French-style beans, use trimmed regular green beans but blanch a minute longer. Swap butter for a neutral oil for a dairy-free version and use maple syrup or honey in place of brown sugar for different sweetness profiles (reduce by 1 teaspoon since honey is sweeter). For a smoky spin, use smoked paprika in the garlic mix or swap bacon for pancetta. Use gluten-free tamari instead of soy sauce to keep the dish safe for those avoiding gluten.

Serving Suggestions

These bundles pair beautifully with roasted poultry, glazed ham, or a simple roast beef. For holidays, arrange them around a main dish as a colorful border or serve on a platter with microgreens and lemon wedges for a bright finish. Garnish with toasted almonds or a sprinkle of flaky sea salt to accent the sweet-salty glaze. They also work well on a buffet since each bundle is single-bite friendly.

Cultural Background

Bacon-wrapped vegetables and hors d’oeuvres are rooted in the idea of combining salty pork with fresh produce — a classic approach across many American holiday tables. This particular version, using a brown sugar glaze, draws from the sweet-and-salty tradition common in Midwestern and Southern holiday cooking where glazed vegetables and candied sides are cherished for their contrast to savory mains.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or cloves to the glaze for warm holiday notes; in summer, finish with a squeeze of lemon and chopped fresh herbs for brightness. For autumn gatherings, swap brown sugar for maple syrup and sprinkle chopped pecans on top during the last 5 minutes of roasting to add crunch and seasonal flavor.

Meal Prep Tips

For stress-free entertaining, blanch beans and assemble bundles the day before, leave unglazed, and refrigerate on a tray covered lightly with plastic. On the day, bring to room temperature, brush with fresh glaze, and roast. Use parchment or foil on your baking sheet to make cleanup easy and keep a spare sheet handy in case you need to finish bundles in a second batch.

With a little planning these green bean bundles become effortless showstoppers: bright, savory, and sweet in perfect balance. They’re the kind of side that makes a meal feel intentional — try them at your next holiday and watch them disappear.