Ingredients
1/2 medium shallot, finely chopped
1 clove garlic, finely chopped
3 tbsp. extra-virgin olive oil
3 tbsp. maple syrup
2 tsp. Dijon mustard
2 tbsp. fresh lime juice
1 tbsp. apple cider vinegar
1 tsp. fresh thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 slices thick-cut bacon, cut into 1" pieces
2 (10.8-oz.) bags Birds Eye® Steamfresh® Whole Green Beans
1/3 c. dried cranberries
1/4 c. sliced almonds
Preparation
Step 1In a small bowl, whisk shallot, garlic, oil, syrup, mustard, lime juice, vinegar, thyme, salt, and pepper to combine.Step 2Set aside 2 tablespoons vinaigrette for serving.
Step 1Preheat oven to 400º. Divide bacon between 2 baking sheets and bake until crispy, about 10 minutes. Carefully transfer bacon to a paper towel-lined plate and let cool. Return sheets to oven to stay warm. Crumble bacon into small pieces.Step 2 Increase oven temperature to 450º. Microwave each bag of Birds Eye® Steamfresh® Whole Green Beans separately according to package directions. Let each bag stand 1 to 2 minutes, then drain.Step 3Once oven has reached 450º, carefully remove 1 sheet. On hot pan, toss 1 bag green beans with half of vinaigrette. Return pan to oven and repeat with second pan.Step 4Roast green beans until sizzling and tender, 8 to 10 minutes more.Step 5Transfer beans to a large bowl. Add bacon, cranberries, almonds, and reserved 2 tablespoons vinaigrette and toss to combine.
