• Krista Smith, FNTP

Roasted Garlicky Green Beans with Shallots and Bacon

Nothing beats the taste and snap of a fresh green bean. Growing up, we ate the canned variety (hellooo sodium and mush). Thinking back it's incredible that our family actually liked them.

I've had a love for roasted veggies of any kind. Grilled too. Now that *somewhat* cooler weather is upon us in California (Does 75 degrees qualify as cooler? haha) I've been firing up my oven for the more delicately sized veggies and am adding fresh garlic and other herbs and spices to make them even better.

Holidays or really ANY time, these quick green beans are so good, you may not have any leftovers! If you're like my family, you almost can't go wrong when bacon and garlic are involved. However, these aren't for everyone and I get that. For a vegan option, use avocado or olive oil, omit the bacon and add thick almond slivers instead. Not a huge garlic fan? Add extra shallots and leave some or all of it out. In other words, tweak the recipe to your liking and they will still taste great.

I meant to take a picture last time I made them and they were gone THAT fast...Image to come soon!

Roasted Garlicky Green Beans with Shallots and Bacon

Serves 4-6


1 lb green beans, trimmed and cleaned

6 slices bacon, chopped

3 cloves garlic, coarsely chopped

1 large shallot, diced

Sea salt & fresh black pepper to taste

sprinkle of garlic powder


Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Spread the green beans on the pan so they don't overlap. Sprinkle the remaining ingredients on top of the green beans.

Roast for about 15-20 minutes, or until bacon is cooked. (Check at about 15 minutes to ensure green beans are not burning, turn as needed). Remove from oven and gently toss ingredients together to coat with the bacon grease. Serve warm.

#keto #lowcarb #holidays #thanksgiving #potluck

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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