Herbed Green Bean and Turkey Bacon Bundles

Green beans are briefly blanched in salted water, dried, bundled with turkey bacon, seasoned with thyme and garlic, then roasted until the bacon is browned and the beans stay crisp-tender. A quick balsamic glaze is reduced separately and drizzled over the bundles before serving.

By Julienne

Cook time: 20 minutes

Servings: 8

Ingredients

• 3000 ml water divided for blanching, ice bath, and glaze adjustment
• 1000 g ice for shocking the beans
• 500 ml water divided for blanching, ice bath, and glaze adjustment
• 800 g fresh green beans trimmed
• 10 ml olive oil divided
• 3 g kosher salt divided
• 1 g black pepper divided
• 2 g fresh thyme leaves chopped
• 2 g garlic powder
• 240 g turkey bacon 8 slices
• 10 ml olive oil divided
• 60 ml balsamic vinegar
• 15 ml honey
• 7 g kosher salt divided
• 1 g black pepper divided
• 500 ml water divided for blanching, ice bath, and glaze adjustment

Instructions

1. Heat the oven to 220°C. Line a sheet pan with parchment. Bring 3000 ml of the water to a boil in the large pot, and prepare the ice bath in the large bowl with the ice and enough of the remaining water to fully chill the beans. Oven is fully preheated and the blanching water is at a rolling boil.
2. Blanch the green beans in the boiling water for 2 minutes, then drain and shock them in the ice water until cool. Drain well and pat dry. Beans are bright green, cooled through, and no longer wet on the surface.
3. Toss the drained beans with 10 ml olive oil, 3 g salt, 1 g black pepper, thyme, and garlic powder. Bundle 6 to 8 beans at a time and wrap each bundle with 1 slice of turkey bacon, overlapping the ends underneath. Bundles hold together and the seasoning looks evenly distributed.
4. Arrange the bundles seam-side down on the prepared sheet pan and brush lightly with the remaining 10 ml olive oil. Roast for 14 to 18 minutes, turning once halfway through, until the bacon is browned and the beans are tender-crisp. Turkey bacon is crisp at the edges and the beans yield slightly when pierced.
5. While the bundles roast, combine the balsamic vinegar, honey, the remaining 7 g salt, and the remaining 1 g black pepper in the small saucepan with 500 ml of the water. Simmer for 6 to 8 minutes, stirring often, until glossy and lightly syrupy. If it reduces too quickly, add a small splash from the remaining water only if needed before the reduction is finished. Glaze coats a spoon in a thin syrupy layer.
6. Transfer the bundles to a serving platter and drizzle with the warm balsamic glaze just before serving. Bundles are glossy and ready to serve.