Bacon-Wrapped Vegetables

It's cold and gloomy outside, and you can't go for a walk without warm clothes, though I probably shouldn't complain, since there's no snow to be seen where I live. I think even the vegetables need a coat today :) I need sunshine, and badly, because without it I don't feel like doing anything.

I made these bacon-wrapped vegetables for the holidays… Christmas, that is. I don't think I'm straying far from the topic, considering the weather.

Bacon-Wrapped Vegetables

Back to the vegetables… they're very easy to make, you can partly prepare them a day ahead, and most importantly, they're tasty.

The idea for these vegetables isn't mine, I spotted it in some magazine, but I made them "off the top of my head."

How to make it – Bacon-Wrapped Vegetables:

Peel the carrots and cut them into strips. If they're long, you can cut them in half, but it will look nicer and be easier if they're the same length as the green beans. Wash and trim the beans. Steam the vegetables until al dente, so they're still a little crunchy. Toss the two kinds of vegetables separately in a small amount of olive oil, adding tarragon to the carrots and thyme to the beans. Take a few pieces of each kind of vegetable and wrap each bundle in a slice of bacon. Heat the fat in a skillet and fry the vegetables on every side until the bacon gets crispy. Best served warm.

Enjoy!