Sheet-Pan Maple-Bacon Green Beans
By Micah Morton

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Eating your veggies isn’t hard when there’s crispy bacon, tender, blistered Birds Eye® Steamfresh® Whole Green Beans, and a zingy maple vinaigrette involved. This side dish is fancy enough for holiday dinner and easy enough for weeknights. Cooking bacon and beans on the same sheet pan means less cleanup and more delicious flavor for the final dish.
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Ingredients
Vinaigrette
- 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
Green Beans
- 6
slices thick-cut bacon, cut into 1" pieces
- 2
(10.8-oz.) bags Birds Eye® Steamfresh® Whole Green Beans
- 1/3 cup
dried cranberries
- 1/4 cup
sliced almonds
Directions
Vinaigrette
- Step 1In a small bowl, whisk shallot, garlic, oil, syrup, mustard, lime juice, vinegar, thyme, salt, and pepper to combine.
- Step 2Set aside 2 tablespoons vinaigrette for serving.
Green Beans
- 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.
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