Ingredients
Method
- Set a rack in the center of the oven and preheat to 425°F. Have a rimmed metal baking sheet ready.
- Arrange 4 ounces bacon in a large, unheated skillet. Set over medium heat and cook for 8–12 minutes, turning occasionally, until browned and crisp. Transfer to a paper towel-lined plate with clean tongs. Once cool enough to handle, chop on a clean cutting board. Do not add the rendered bacon fat to the beans.
- Rinse 1 pound fresh green beans under running water, trim off the stem ends and dry thoroughly. Place on the baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon ground black pepper and salt, to taste. Spread into a single layer without piling the beans.
- Roast for 18–22 minutes, turning the beans after about 10 minutes. They should have a few browned spots and be nearly as tender as you like. If they are still firm, continue roasting for a few minutes before adding the topping.
- Sprinkle 3/4 cup shredded sharp Cheddar cheese evenly over the beans, then scatter the cooked bacon over the cheese. Return to the oven for 3–5 minutes, until the cheese is melted and the beans are tender with a little bite. Serve hot, lifting the beans and their topping together with a spatula or tongs.
Notes
Equipment: 13-by-18-inch rimmed metal baking sheet; Large skillet; Tongs; Paper towel-lined plate; Cutting board and knife; Measuring cups and spoons
Allow about 10 minutes to cook the bacon and 25 minutes to roast and finish the beans. The oven preheats while the bacon cooks. Bean thickness may slightly change the roasting time.
Refrigerate leftovers in shallow containers within 2 hours of cooking, or within 1 hour if the surrounding temperature exceeds 90°F.
Keep refrigerated at 40°F or below and use within 3–4 days.
Reheat in a 350°F oven until the center reaches 165°F, or microwave in a covered, microwave-safe dish until thoroughly heated to 165°F. The beans will soften and the bacon may lose some crispness.
For advance preparation, wash, trim and thoroughly dry the beans up to a day ahead. Cook and chop the bacon, cool promptly and refrigerate separately. Roast the beans and add the toppings shortly before serving.
Wash hands and clean utensils and surfaces after handling raw bacon. Keep raw bacon and its juices away from the beans, cheese and cooked bacon.
Use clean tongs and a clean cutting board for the cooked bacon.
Check reheated leftovers with a food thermometer rather than judging their temperature by melted cheese alone.