I think one of the most common vegetables I see people eating from a can is green beans and it just makes me wonder WHYYYY!!! When you can make some of the best tasting green beans FRESH and reap so much more nutritional benefits. There’s always the usual quick saute of green beans in a pan with olive, sea salt, pepper and maybe some garlic but this recipe is even better. Sure you’ll spend a few extra minutes assembling everything but it doesn’t take long and it’s so worth it. I wanted to take the idea of bacon wrapped veggies and go another step beyond that so I chose to use capocollo. Capocollo is an Italian dry-cured pork usually available spicy and found at the deli counter. It’s literally a must have on any Italian sandwich and now it’s a must have for roasted green beans.
You can always use regular green beans but keep in mind they’re a bit thicker so you may want to use fewer in a bunch for the recipe. Although haricot verts (also known as French green beans) are thinner, they have a better flavor and retain it’s crisp texture when you cook them. I recently made these to go with a grass-fed Bison filet that I found at Whole Foods; it was to DIE FOR. If you don’t have dark brown sugar, don’t worry light brown sugar will do just fine. You can also just use maple syrup alone instead. When baking at 400 degrees for 12 minutes, I still make sure the capocollo looks crispy like bacon to determine when it’s done. Some ovens may require longer time. But don’t worry, you won’t get sick, it’s cured meat so it doesn’t have to be cooked all the way through. Let me know how they taste for you. It’s definitely one of my favorites.