Bacon and Brown Butter Roasted Green Beans

Fresh green beans, roasted with bacon and onion and tossed in a browned butter pan sauce! 

• 2 pounds of fresh green beans, trimmed
• 2 teaspoons of salt
• 4 slices of cooked crumbled bacon
• 1/2 cup of chopped onion that has been cooked until translucent
• Salt and pepper to taste
• 1 teaspoon of dried parsley
• 2 Tablespoons olive oil
• 1/4 cup (1/2 stick) of salted, cold butter
• 1 clove garlic, minced

Start with fresh, firm green beans, trimmed. Bring a large pot of water to a boil; add salt and beans, and blanch for about 4 minutes. Drain and immediately dredge into ice water to stop the cooking process. Drain again, pat them dry and set aside. 

Preheat the oven to 425º and line a large, rimmed baking sheet with parchment paper. Place the prepared green beans on your baking sheet. Don’t crowd the beans. If you want to double the recipe, split the beans across two pans.

Drizzle the olive oil over the beans and sprinkle the salt & pepper. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer. Sprinkle with the bacon and onion. 

Roast for 14 to 16 minutes, until they are crisp-tender with some golden, caramelized spots making sure not to over roast or burn.

Prepare your brown butter while the beans are roasting: In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. 

Transfer the beans to a serving dish. Pour enough browned butter over beans to cover and toss. Enjoy warm!