These tender, crisp Fresh Roasted Green Beans with Bacon and Shallots make an ideal side for company or a simple weeknight meal.
Bacon and green beans are a classic pairing. Add sweet, silky shallots and a touch of balsamic vinegar, and you have a side dish that’s both comforting and refined.
This is one of my favorite company or holiday side dishes. Roasting vegetables is easy and brings out their natural sweetness through caramelization. The contrast of tender-crisp green beans, salty crunchy bacon, and soft shallots—balanced with a little balsamic—creates a crowd-pleasing combination.
I used to blanch the beans and cook the bacon and shallots separately before combining them. That method tastes great, but roasting everything together delivers the same delicious result with far less effort—perfect for entertaining or busy evenings.
If you cure your own bacon, like my Homemade Hickory Smoked Bacon, it pairs beautifully with this dish.
How to make Fresh Roasted Green Beans with Bacon and Shallots
Preparation is simple. Trim about 1/4″ from the stem end of each green bean. Slice 1/4 pound of bacon into 1/4″ strips. Peel 2–3 shallots, slice them lengthwise and then cut into roughly 1/4″ slices. Place the trimmed green beans, bacon, and shallots on a large baking sheet in a single layer.
Drizzle with about 2 tablespoons of olive oil, season with kosher salt and freshly ground pepper, and add 1 tablespoon of balsamic vinegar. Toss everything to coat evenly, then roast at 400°F (200°C) for 20–30 minutes until the beans are tender‑crisp and the bacon is cooked and slightly crisp.
Can I use onions instead of shallots?
Yes. White, yellow, sweet, or red onions are fine substitutes. Shallots give a slightly milder, more delicate flavor that feels a bit dressier for special occasions, but onions will also work well.
Note: This recipe doubles easily for a larger group, but avoid overcrowding the pan. Use no more than about 1 pound of green beans per large baking sheet. If you double the recipe, roast on two sheets so everything browns instead of steaming.
For additional side dish ideas, try roasted sweet mashed potatoes, roasted Brussels sprouts with bacon and shallots, sage-browned butter butternut squash, or an Asian-style chop salad.
Questions, comments, or reviews? Leave a note below—I’d love to hear from you.
Fresh Roasted Green Beans with Bacon and Shallots
Ingredients
- 1 pound green beans, fresh with ends trimmed
- 1/4 pound bacon, cut into 1/2″ strips
- 2 shallots, peeled and cut into 1/2″ slices
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt, coarse
- 1/2 teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Trim about 1/4″ from the stem end of each green bean.
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Slice the bacon into thin strips.
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Peel the shallots, cut lengthwise, then slice into approximately 1/4″ pieces.
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Place the green beans, bacon, and shallots on a large baking sheet. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss to coat evenly.
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Bake for 20–30 minutes, turning once if desired, until the green beans are tender-crisp and the bacon is cooked to your liking.