Bacon-Wrapped Green Bean Bundles
Little bundles of crisp-tender green beans wrapped in bacon and brushed with a sweet-savory garlic butter glaze — the holiday side that disappears first.
Nutrition per serving
1 bundle- Net carbs
- 2.9g
- Calories
- 92kcal
- Protein
- 4.6g
- Fat
- 6.5g
- Total carbs
- 6 g
- Fiber
- 1.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Prosciutto-wrapped: Thin prosciutto crisps quickly into a delicate, salty shell — no par-cooking needed.
- Skip par-cooking. Wrap each bundle in a slice of prosciutto, brush with the garlic butter (no tamari — prosciutto is salty enough) and bake 12–15 minutes, until the prosciutto is crisp.
Pork-free (turkey bacon): Turkey bacon makes a leaner bundle for anyone who avoids pork, and it browns well under the garlic butter glaze.
- Skip par-cooking — turkey bacon is leaner and already pliable. Wrap, glaze generously and bake 15–18 minutes, until browned and crisp at the edges.
-
½ tbsp tamari or soy sauceleave out
Estimated cost $5.31 for 8 servings ($0.66 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C) and set a wire rack on a foil-lined sheet pan. Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
-
Blanch the beans for 2–3 minutes, until bright green but still crisp. Plunge them into the ice water, then drain and pat completely dry.
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Par-cook the bacon so it crisps in the time the beans need: lay the slices on the rack and bake 5–6 minutes, just until they start to render but are still soft and pliable. Let them cool for a few minutes.
-
Divide the beans into 8 bundles of 8–10 beans. Wrap a slice of bacon around the middle of each bundle, tucking the end underneath, and set them seam side down on the rack (secure with a toothpick if one won't stay closed).
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Whisk the melted butter, garlic, sweetener, tamari and pepper and brush it generously over the bundles.
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Bake 18–22 minutes, until the bacon is browned and crisp and the beans are tender at the ends. Rest 2 minutes and remove any toothpicks before serving.
Tips for success
-
Regular-cut bacon wraps neatly and crisps in time; thick-cut bacon stays flabby before the beans are done. The brief par-cook is what lets the bacon crisp all the way through. - Most versions glaze these with brown sugar. Allulose caramelizes the same way without the sugar — or leave it out for a purely savory garlic butter.
- Assemble the bundles up to a day ahead, then glaze and bake (add 3–4 minutes). Serve with roast chicken, meatloaf or a holiday roast.
Nice to have, not needed
- A wire rack lets the bacon fat drip away so the bundles crisp all over — on a plain sheet pan, turn them halfway.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a 400°F (200°C) oven or air fryer for 5–6 minutes to re-crisp the bacon.
Prep tip: Assemble the bundles the day before and keep them covered in the fridge; glaze and bake just before serving.
Best fresh from the oven. Refrigerate leftovers up to 3 days and reheat in a 400°F (200°C) oven or air fryer for 5–6 minutes to re-crisp the bacon.
Variations
2 variations, each with its own ingredients and macrosProsciutto-wrapped
ProteinThin prosciutto crisps quickly into a delicate, salty shell — no par-cooking needed.
- bacon → prosciutto
- no tamari or soy sauce
2.7 g net · 71 kcal · 4 g protein · 4.6 g fat · ≈$1.12 per serving (−0.2 g net carbs vs the original)
Pork-free (turkey bacon)
ProteinTurkey bacon makes a leaner bundle for anyone who avoids pork, and it browns well under the garlic butter glaze.
- bacon → turkey bacon
3.1 g net · 81 kcal · 3.8 g protein · 5.7 g fat · ≈$0.73 per serving (+0.2 g net carbs vs the original)
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