Cook bacon on the stovetop until slightly cooked (not crispy), about 3-4 minutes. Reserve any drippings.
Trim and wash green beans. Bring a large pot of water to a boil, add baking soda. Add green beans and cook 3 minutes until tender-crisp. Remove from boiling water and place in a bowl of ice water to stop cooking.
Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons) or olive oil if you don’t have drippings, garlic powder, and salt & pepper to taste.
Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick, and place on a parchment-lined pan.
Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle.
Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.
Pre-cook the bacon so that a lot of the fat is removed. This will help it crisp without overcooking the beans.
These can be oven roasted or cooked in the air fryer at 380°F for about 11-13 minutes.
Pre-cooked bacon can be used in place of raw bacon.
Blanch (boil and then ice bath) the green beans for the best texture. Be sure to dry them well before wrapping.
Prep ahead and bake at the last minute.
Reheat in the oven at 375°F on a parchment-lined pan until heated through.