Bacon-Wrapped Green Beans

Bacon and green beans combine to make an elegant yet simple enough weeknight dinner side dish.

If you’re tired of making the same old vegetables for dinner, I have a recipe you will love—bacon-wrapped green beans. Imagine little bundles of beautiful green beans wrapped in smoky, savory bacon. Now, let’s take your imagination one step further as you envision these bundles brushed with a sweet-and-salty caramelized glaze. Is your mouth watering yet?

This dish is ideal for any family dinner yet elegant enough to serve at a fancy party or holiday meal. No matter when and where you serve it, get ready for a chorus of oohs and aahs when you bring the platter to the table. Best of all, it comes together quickly with only a handful of pantry and refrigerator staples. And if, like me, you don’t use brown sugar, have no fear—coconut, date, and maple sugar work equally well in this recipe.

You can also make this dish dairy-free by substituting your favorite plant-based butter. If you don’t have unsalted dairy-free butter, I recommend skipping the added salt until after cooking. You might not need to add any extra until you taste it.

I like to bake this dish until the bacon gets crispy and the green beans begin to wrinkle and char. If your oven tends to cook unevenly—like mine—rotate your baking sheet halfway through to help it cook more evenly.

Commonly asked questions about bacon-wrapped green beans

Can I use turkey bacon?

Yes, turkey bacon is actually what I use when making this dish for myself. Turkey bacon often cooks more quickly, so keep an eye on it in the oven to prevent overcooking. I also like turkey bacon because it contains less fat.

Can I use thick slab bacon?

Yes, you can use thick bacon slices, but I would recommend laying them flat on the baking sheet and cooking them halfway first before wrapping them around the green beans. That will ensure the bacon cooks through without overcooking the green beans. It’s also best to use lean bacon to reduce excess fat drippings in the pan.

Does the type of green beans matter?

No, you can use any fresh green beans with this recipe. I like to use haricot verts, the thinner French-style green beans, because I think they make a beautiful presentation. While fresh is best, frozen green beans will also work, but blanch and thoroughly dry them before wrapping. I don’t recommend using canned green beans as they are too soft for this recipe.

How do I trim the green beans?

You can either snap off the ends or use a knife to cut them. The main thing is to discard any bean stalks at the end of the beans, as they distract from the dish’s appearance.

Do the green beans have to be the same length?

No, it’s fine to have green beans of varying lengths in each bundle. You will inevitably have some smaller pieces, and you can even place them in the middle of the bunch so they don’t interfere with the presentation.

How do I store leftovers?

Allow leftover bacon-wrapped green beans to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. You can reheat them in the microwave, then crisp them in an air fryer, or reheat them in a 350°F oven. I don’t recommend freezing leftovers.

Similar recipes to try

After trying these delicious bacon-wrapped green beans, you might wonder about other vegetables you can wrap. One of my favorites is Bacon-Wrapped Asparagus, and this recipe swaps the sweet flavors for savory, cheesy ones with the addition of grated Parmesan. A fun, unexpected twist on a tasty game-day treat is Bacon-Wrapped Pickles (Pickle Poppers). If you want to skip the wrapping—especially if you are serving smaller veggies—I highly recommend Roasted BBQ Bacon Brussels Sprouts. There’s a reason why so many restaurants serve Brussels sprouts with bacon, and now you can do the same at home. Finally, if you want to skip the bacon but desire an unbelievably flavorful side dish, try this Asian Green Beans Recipe. It’s so good!