Mel’s Roasted Green Beans with Bacon

We are all familiar with the deliciousness of roasted vegetables like roasted asparagus, roasted cauliflower, roasted brussels sprouts, roasted zucchini, roasted peppers, but what about one of the most common vegetables we always see on our plates? Green beans? Why not roast the green beans too?

I started roasting green beans several years ago and I haven’t opened a can of green beans since. These green beans are roasted in the oven until the ends get slightly charred, the onion becomes sweet and caramelized and the bacon is crisp. The concentrated flavor and texture you get by roasting these green beans hits all the right notes, savory, spicy, crispy, and slightly sweet.  Plus there is none of that green bean juice running all over your plate, I always hate that. These roasted green beans are it of this world and my husband’s favorite vegetable side dish. Once you try this simple and easy recipe you will never go back to making plain Jane green beans again. Enjoy!!!




Mel’s Roasted Green Beans with Bacon


1 12oz. bag frozen whole green beans, thawed

2 strips of bacon cut into small strips

1 small onion, chopped

1 clove of garlic, grated

2 tablespoons Extra Virgin Olive Oil

¼ teaspoon red pepper flakes (optional)

Salt and Pepper to taste




Pre-Heat the oven to 400 degrees.

On a sheet pan lined with foil, add the thawed green beans, chopped onion, bacon, grated garlic and the 2 tablespoons of Extra Virgin Olive Oil. Give everything a good toss to combine then add two good pinches of kosher salt, a few good cracks of pepper, and the red pepper flakes. Toss everything again then spread out in a single, even layer.

Place the sheet pan in the 400 degree oven for 20 minutes then give everything a good toss and roast for another 15 minutes or until the bacon is crisp and the ends of the green beans start to char.




Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

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