Name: Sheet-Pan Maple-Bacon Green Beans
Prep time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/2 medium shallot, finely chopped; 1 clove garlic, finely chopped; 3 tbsp. extra-virgin olive oil; 3 tbsp. maple syrup; 2 tsp. Dijon mustard; 2 tbsp. fresh lime juice; 1 tbsp. apple cider vinegar; 1 tsp. fresh thyme leaves; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 6 slices thick-cut bacon, cut into 1" pieces; 2 (10.8-oz.) bags Birds Eye® Steamfresh® Whole Green Beans; 1/3 c. dried cranberries; 1/4 c. sliced almonds

Step 1Preheat oven to 400º. Divide bacon between 2 baking sheets and bake until crispy, about 10 minutes. Carefully transfer bacon to a paper towel-lined plate and let cool. Return sheets to oven to stay warm. Crumble bacon into small pieces.

Step 2 Increase oven temperature to 450º. Microwave each bag of Birds Eye® Steamfresh® Whole Green Beans separately according to package directions. Let each bag stand 1 to 2 minutes, then drain.

Step 3Once oven has reached 450º, carefully remove 1 sheet. On hot pan, toss 1 bag green beans with half of vinaigrette. Return pan to oven and repeat with second pan.

Step 4Roast green beans until sizzling and tender, 8 to 10 minutes more.

Step 5Transfer beans to a large bowl. Add bacon, cranberries, almonds, and reserved 2 tablespoons vinaigrette and toss to combine.