Crispy Green Bean Bake with Honey-Glazed Root Vegetables
Crispy Green Bean Bake with Honey-Glazed Root Vegetables
Ingredients
For the Honey-Glazed Root Vegetables
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1/2 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon and Parmesan
- 4 slices bacon, chopped
- 1 1/2 pounds fresh green beans, trimmed
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the carrots, parsnips, and red onion. Drizzle with olive oil and honey. Add fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through.
⏱️ 20 min•🌡️ 400
- 4
While the root vegetables are roasting, cook the bacon. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min
- 5
Add the trimmed green beans to the same skillet with the reserved bacon fat. Sauté over medium-high heat for 5-7 minutes, or until tender-crisp. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 8 min
- 6
Remove the skillet from heat. Stir in the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the cooked bacon and grated Parmesan cheese, tossing to combine.
⏱️ 3 min
- 7
Once the root vegetables have roasted for 20 minutes, remove them from the oven. Add the green bean mixture to the baking sheet with the root vegetables, spreading everything into an even layer. Return to the oven and bake for an additional 10-15 minutes, or until the green beans are tender and slightly browned, and the root vegetables are caramelized.
⏱️ 15 min•🌡️ 400
- 8
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Green Bean Bake with Honey-Glazed Root Vegetables
Ingredients
For the Honey-Glazed Root Vegetables
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1/2 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon and Parmesan
- 4 slices bacon, chopped
- 1 1/2 pounds fresh green beans, trimmed
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the carrots, parsnips, and red onion. Drizzle with olive oil and honey. Add fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Spread the root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through.
⏱️ 20 min•🌡️ 400 - 4
While the root vegetables are roasting, cook the bacon. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min - 5
Add the trimmed green beans to the same skillet with the reserved bacon fat. Sauté over medium-high heat for 5-7 minutes, or until tender-crisp. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 8 min - 6
Remove the skillet from heat. Stir in the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the cooked bacon and grated Parmesan cheese, tossing to combine.
⏱️ 3 min - 7
Once the root vegetables have roasted for 20 minutes, remove them from the oven. Add the green bean mixture to the baking sheet with the root vegetables, spreading everything into an even layer. Return to the oven and bake for an additional 10-15 minutes, or until the green beans are tender and slightly browned, and the root vegetables are caramelized.
⏱️ 15 min•🌡️ 400 - 8
Serve immediately and enjoy!
⏱️ 1 min