Ingredients:
- 1 lb Fresh Green Beans (Haricots Verts), trimmed and washed
- 8 slices Thick-cut Streaky Bacon, diced into 1-inch (2.5 cm) pieces
- 4 Tbsp Unsalted Butter, melted
- 1/3 cup Dark Brown Sugar, packed
- 2 Tbsp Low-Sodium Soy Sauce (or Tamari)
- 1 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Freshly Ground Black Pepper
Instructions:
- Preheat your oven to 400°F (200°C / Gas Mark 6). Line a 9x13 inch baking dish with parchment paper for easy removal.
- Blanch the Beans (Recommended): Bring a large pot of salted water to a rolling boil. Drop the trimmed green beans in for 60 to 90 seconds. Immediately drain and plunge them into an ice bath to stop cooking and lock in the vibrant green color. Drain thoroughly.
- Mix the Glaze: In a medium bowl, combine the melted butter, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, and pepper. Whisk until the sugar is mostly dissolved and the mixture is smooth.
- Combine Ingredients: In a large mixing bowl, toss the blanched and drained green beans with the diced bacon. Ensure the bacon is separated and evenly distributed.
- Glaze the Mixture: Pour the prepared sticky glaze over the bean and bacon mixture. Toss gently but thoroughly until every bean and piece of bacon is coated.
- Arrange for Roasting: Transfer the entire mixture into the prepared baking dish. Spread the beans into a single, relatively thin layer.
- Initial Bake: Bake for 15 minutes.
- Stir and Finish: After 15 minutes, remove the dish and give the beans a good stir to redistribute the bacon and the caramelizing sauce. Return to the oven and continue baking for another 20–25 minutes, or until the beans are tender-soft and the bacon is nicely crisped, with the sauce reduced to a thick, dark, sticky syrup.
- Serve Hot: Allow to cool for 2–3 minutes before serving, as the glaze will thicken slightly upon standing.