Protein Sides Recipe

Prep green beans and bacon

Preheat oven to 400°F (200°C). Trim the ends off the green beans and pat dry. Lay out bacon slices and cut each slice in half crosswise (so 16 shorter strips).

Assemble bundles

Toss green beans with 1 tablespoon olive oil, 1 tablespoon brown sugar, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder in a bowl to coat evenly. Divide green beans into 8 equal bundles. Wrap one half-slice of bacon around each bundle and place seam-side down on a rimmed baking sheet lined with foil or parchment.

Bake

Bake in the preheated oven 18–22 minutes, turning once halfway, until bacon is crispy and green beans are tender-crisp. If bacon needs more color, broil 1–2 minutes while watching carefully.

Rest and serve

Let bundles rest 2 minutes on the baking sheet, then transfer to a platter. Serve warm.

Cook bacon

In a large skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until browned and most fat has rendered, about 6–8 minutes.

Sauté sprouts

Add the halved Brussels sprouts cut-side down into the bacon fat (add a splash of oil if pan looks dry). Cook without stirring 4–5 minutes until the cut side is nicely browned, then stir and cook another 4–5 minutes until tender when pierced with a fork.

Glaze

Stir in 1 tablespoon maple syrup and 1 teaspoon apple cider vinegar, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 1–2 more minutes so glaze becomes sticky and coats the sprouts and bacon.

Finish and serve

Taste and adjust seasoning. Transfer to a serving bowl and serve hot as a sweet-savory bacon side.

Boil potatoes

Place scrubbed new potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain well and let steam-dry in colander for 2 minutes.

Cook bacon

While potatoes cook, heat a large skillet over medium heat and add chopped bacon. Cook until crispy, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving bacon fat in the pan.

Smash and crisp

Return the drained potatoes to the hot skillet with reserved bacon fat. Press each potato down with a potato masher or the bottom of a glass to flatten to about 1/2-inch thickness. Add 2 tablespoons butter and 2 tablespoons olive oil distributed across the pan. Cook without moving for 3–4 minutes until the undersides are golden and crisp, then flip and crisp the other side 2–3 minutes.

Finish

Sprinkle the crispy chopped bacon over the potatoes, add 2 tablespoons chopped fresh parsley, 1 teaspoon salt and 3/4 teaspoon black pepper. Toss gently or serve topped with the bacon and parsley.