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Green Bean Bundles With Bacon Vinaigrette

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 2 quarts water
  • 2 lbs trimmed fresh green beans
  • 2 large peeled into thin ribbons carrots
  • 1 lb cut into 1/2-inch pieces bacon
  • 2 minced shallots
  • 1/4 cup firmly packed brown sugar
  • 2/3 cup balsamic vinegar
  • 1/4 cup olive oil

Directions

Preheat the oven to 350 °F. Line a rimmed baking sheet with aluminum foil.

In a large Dutch oven, bring the water to a boil over high heat. Add the green beans and boil until crisp-tender, about 5 minutes. Remove from the heat, drain, and plunge into ice water to stop the cooking.

Wrap 5 or 6 green beans with 1 carrot ribbon. Place seam side down on the prepared baking sheet. Repeat the process with the remaining green beans and carrot ribbons.

In a large skillet, cook the bacon pieces over medium heat until crispy. Remove from the pan with a slotted spoon and drain on paper towels; set aside. Reserve 3 tablespoons bacon drippings in a skillet and heat over medium heat. Add the shallots and cook for 2 minutes, stirring occasionally. Add the brown sugar and cook for 1 minute. Stir in the balsamic vinegar and cook for 6 minutes. Remove from the heat and stir in the olive oil. Drizzle 1 tablespoon of the hot mixture evenly over the green bean bundles. Bake until green beans are tender, 15 to 20 minutes. Sprinkle with bacon before serving.