Roasted Green Beans with Bacon and Creamy Garlic Sauce
These oven-roasted green beans with bacon are topped with crispy bacon, toasted almonds, fresh parsley, and a rich homemade garlic Parmesan cream sauce. An easy, flavorful vegetable side dish perfect for Thanksgiving, Christmas, Sunday dinners, or any holiday gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Holiday Recipes
Ingredients
Roasted Green Beans
- 2 pounds fresh green beans, washed and trimmed
- 8 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup sliced almonds
- 2 tablespoons fresh flat-leaf parsley, chopped
Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg, optional
Instructions
1. Preheat the oven. Preheat oven to 425°F. Line two large rimmed baking sheets with parchment paper or lightly grease them.
2. Prepare the green beans. Wash and trim the green beans, then pat completely dry. Divide between the baking sheets and toss with olive oil, kosher salt, black pepper, and garlic powder. Spread into an even layer.
3. Cook the bacon. In a large skillet over medium heat, cook the chopped bacon for 7–10 minutes until browned and crispy. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon drippings.
4. Sauté the aromatics. Add the diced shallot to the reserved bacon drippings and cook for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds. Remove from heat.
5. Roast the green beans. Roast the green beans for 15 minutes, rotating the baking sheets halfway through. Remove from the oven and toss with the sautéed shallots and garlic. Return to the oven for another 5–8 minutes until tender with lightly caramelized edges.
6. Toast the almonds. Add the sliced almonds to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat.
7. Prepare the cream sauce. Melt butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for 30 seconds. Whisk in the flour and cook for 1 minute.
8. Add the cream and cheese. Slowly whisk in the heavy cream and whole milk. Simmer gently for 3–5 minutes until slightly thickened. Reduce heat to low and stir in Parmesan cheese, Dijon mustard, salt, pepper, and optional nutmeg. Remove from heat and stir in lemon juice. Thin with additional milk if needed.
9. Assemble the dish. Transfer the roasted green beans to a large serving platter. Scatter crispy bacon, toasted almonds, and chopped parsley over the top.
10. Finish and serve. Drizzle the warm garlic Parmesan cream sauce over the green beans. Serve immediately with additional sauce on the side.
Notes
- Fresh green beans: Fresh green beans work best for roasting. Dry thoroughly before seasoning to encourage caramelization.
- Avoid overcrowding: Spread the green beans in a single layer across two baking sheets for the best roasted texture.
- Crispy bacon: Cooking the bacon separately ensures it stays crispy and prevents the green beans from becoming greasy.
- Cream sauce consistency: The garlic Parmesan sauce should be smooth and pourable. Add a splash of milk if it becomes too thick.
- Make ahead: Trim the green beans and cook the bacon up to 2 days in advance. Prepare the cream sauce separately and refrigerate for up to 2 days. Roast the green beans fresh before serving.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store the cream sauce separately when possible.
- Reheating: Warm the green beans in a 375°F oven for 8–10 minutes. Gently reheat the cream sauce over low heat with a splash of milk.
- Substitutions: Replace sliced almonds with chopped pecans or walnuts, or omit nuts entirely. Regular bacon can be substituted for thick-cut bacon.