Bacon-Wrapped Veggie Bundles with Soy Honey Glaze

Bacon-Wrapped Veggie Bundles with Soy Honey Glaze

Bacon-Wrapped Veggie Bundles with Soy Honey Glaze
15 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

1 tablespoon

Minced Shallots

Olive Oil

3 tablespoons

Raw Honey

1 tablespoon

Light Brown Sugar

1/4 cup

Reduced Sodium Soy Sauce

1 teaspoon

Ground Ginger

1/2 teaspoon

Sesame Oil

2 teaspoons

Corn Starch

2 teaspoons

Cold Water

18

Asparagus Spears (about 1 pound)

3

Large Carrots

18

Green Beans, snipped and strings removed

9 strips

Jones Dairy Farm Dry Aged Bacon

Directions

  1. Preheat oven to 400˚F. Line rimmed baking sheet with aluminum foil, spray lightly with cooking spray and set aside.

  2. Add shallots to small sauce pan with a touch of olive oil. Sauté over medium heat for 2-3 minutes, or until starting to soften. Add honey, brown sugar, soy sauce, ginger and sesame oil; simmer one minute.

  3. In small cup, combine corn starch and water, whisking until corn starch dissolves. Add to sauce pan and stir well. Continue to cook for another 1-2 minutes, or until sauce thickens. Remove from heat.

  4. Trim woody ends off asparagus. Peel carrots and trim ends; cut in half crosswise, then quarter the top half and halve the lower half, so you get 6 strips out of each carrot.

  5. Gather 2 asparagus spears, 2 carrot strips and 2 green beans and wrap with 1 strip of bacon. Place on prepared baking sheet. Continue with remaining ingredients, making 9 bundles total.

  6. Reserve half glaze in clean container, then brush remaining glaze on veggie bundles. Bake for 10 minutes, then rotate pan and continue baking another 8-10 minutes, or until veggies and bacon are cooked through.

  7. Reheat remaining glaze. Plate veggie bundles and brush with remaining glaze. Serve immediately.

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