Balsamic Green Beans with Candied Bacon!! Take your side dish game up a few notches! And try adding a splash of vanilla extract into your savory dishes this holiday season! It’s amazing!
Disclosure: I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
I can’t believe Christmas is next week! I don’t know why but this holiday season has been a little more calm for me. And I actually got holiday cards made (I just have to mail them!) and I’m finished with my holiday shopping. How did that happen??!!!
I think I work well with having deadlines .. or giving myself deadlines. . while I am in the midst of it all, I hate it. But once I’m done and can breathe, it’s quite exhilarating!
After seeing 
When we were little, my dad would wake up early (he’s an early bird like me) and make breakfast for us. We would wake up to the smell of bacon and someone screaming (or crying) in Korean. My dad would be blasting a Korean drama from the TV. Maybe this was his way of waking us up?
Anyway, now whenever I smell bacon, I am immediately transported back to my childhood days, sitting around the table with my family, happy and going to town on some bacon.
This year, on Christmas Eve, I’m going to surprise my family with candied bacon. I don’t know what took me so dang long to make this myself. It’s so easy and doesn’t require a lot of ingredients. And, you guessed it, your kitchen will smell amazing.
Candied bacon is a revelation! SO good. . and just like candy, you will want to eat a LOT. It’s so yummy! And it tastes exactly how you would imagine it to taste. Sweet, sticky, crispy, slightly salty, chewy and delicious! The neighborhood kids or dogs might come knocking on your door to get some, so just a warning.
This year, we’re having prime rib and savory cheddar cheese and chive popovers for our holiday dinner and I’m serving this with this fabulous side dish: Balsamic Green Beans with Candied Bacon.
Have you guys ever thought to use a splash of vanilla to enhance the taste of savory dishes? You guys have to try this!! It’s amazing! My green beans never tasted so good! And I added Nielsen-Massey’s Pure Vanilla Bean Paste to my candied bacon too! OH MY, so good!!!! Took the flavor profile up like 5,000 notches!
Today, I’ve partnered with 
Wishing everyone the best holiday ever and one filled with love and lots of yummy food! Happy Holidays!!
Balsamic Green Beans with Candied Bacon
Ingredients
For the candied bacon:
- 1/2 cup dark brown sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1 tablespoon dijon mustard
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly cracked black pepper
- 1 pound thick cut bacon
For the green beans:
- 2 pounds fresh green beans ends trimmed and blanched
- 1 tablespoon extra virgin olive oil
- 2 to 3 large shallots finely diced
- 1 8 oz. package cremini mushrooms, chopped
- 1/2 cup balsamic vinegar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon brown sugar
- 2 to 3 tablespoons unsalted butter
- Salt and freshly ground pepper to taste
Instructions
For the candied bacon:
- Preheat your oven to 350 degrees. Line a baking sheet with foil or parchment paper and place an over safe rack on top.
- Stir together the dark brown sugar, maple syrup, vanilla bean paste, Dijon mustard and apple cider vinegar. Season with pepper and a pinch of salt and stir together one more time.
- Pour the mixture into a casserole baking dish and lay in the slices of bacon, one at a time, coating each one on both sides and then placing each slice (in a single row) on the rack to go into the oven.
- Bake for about 25 to 30 minutes, or until cooked through and slightly crispy but not burnt. Remove from the oven and let cool for at least 5 minutes before crumbling into smaller pieces.
For the green beans:
- Heat the olive oil in a large non-stick pan or skillet over medium high heat, and after a minute or two, add in the shallots and sauté for a few minutes. Add in the mushrooms and let cook until beginning to soften, for about 3 minutes.
- Add in the balsamic vinegar, vanilla extract, whole grain dijon mustard and brown sugar and let cook for about 4 to 5 minutes, or until just about reduced by half. Stir in the butter until combined and then, add in the blanched green beans, and cook for about 5 minutes or until heated through. Season with salt and pepper to taste. Place in a serving dish and top with the candied bacon. Serve immediately.
