Green Bean Bundles with Bacon Vinaigrette

     I wrapped enough bundles to allow one per person; just threw the remaining green beans in the bottom of the baking pan and then placed the bundles on top of the loose beans. Certainly saved time along with increased serving portion size.

Bundles are ready for the oven.

Green Bean Bundles with Bacon Vinaigrette     10 to 12 servings

About 2 quarts salted water water

2 pounds fresh green beans, trimmed

2 large carrots, peeled into thin ribbons

1 pound bacon, cut into 1/2-inch pieces

1/4 cup firmly packed brown sugar

2/3 cup rice wine vinegar

1/4 cup olive oil

1.     Preheat the oven to 350.

2.     In a large pot, bring the salted water to a boil over high heat. Add the green beans and boil until crisp-tender, about 5 minutes. Remove from the heat, drain, and plunge into ice water to stop the cooking. Also add the carrot ribbons to the hot water for about 1 or 2 minutes and then put them in the ice water bath too.

3.     Wrap 8 to 10 green beans with 1 carrot ribbon. Place on a rimmed baking pan. Repeat the process with the remaining green beans and carrot ribbons. Make Ahead: Bundles can be prepped to this point and refrigerated overnight.

4.     In a large skillet, cook the bacon pieces over medium heat until crispy. Remove from the pan with a slotted spoon and drain on paper towels; set aside. Reserve 3 tablespoons bacon drippings in a skillet and heat over medium heat. Add the brown sugar and cook for 1 minute. Stir in the vinegar and cook for about 5 or 6 minutes. Remove from the heat and stir in the olive oil. Drizzle hot mixture evenly over the green bean bundles. Bake until green beans are tender, 15 to 20 minutes. Sprinkle with bacon before serving.