Bacon-Wrapped Veggie Bundles with Soy Honey Glaze

0 Reviews

SERVINGS

8-10

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Wrapped in a bacon bow, this perfectly-packaged side dish is great for dinner with family and friends.

This recipe is made with Jones Dry Aged Bacon.

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

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.

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.

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.

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.

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.

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

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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

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

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.

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.

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.

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.

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.

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