Preheat your oven to 425°F. While the oven heats, trim the green beans and snap them into 2-inch pieces, then cut the bacon into 1-inch pieces. This prep work takes just a few minutes and ensures everything is ready when you need it.

In a large bowl, toss the prepared green beans with olive oil, garlic powder, and a generous pinch of salt and pepper. Make sure every bean is well coated with oil—this is what creates the golden, slightly caramelized exterior during roasting. I like to use my hands to toss everything together for about 30 seconds to ensure even distribution.

Spread the oiled green beans in a single layer on a baking sheet (use two sheets if needed to avoid crowding, as cramped vegetables steam instead of roast). Scatter the bacon pieces evenly over the beans. I always make sure the bacon is spread out rather than clumped together so it crisps evenly instead of steaming. Roast for 10 minutes at 425°F.

Remove the baking sheet from the oven and give everything a good stir or flip, using a spatula or tongs to turn the beans and bacon pieces over. This ensures even browning on all sides and helps the bacon continue crisping. Return to the oven and roast for another 10-12 minutes until the beans are tender and caramelized at the edges, and the bacon is fully crispy.

Remove from the oven and taste a bean. Add a final sprinkle of salt and pepper if needed (remember, the bacon adds saltiness, so taste before over-seasoning). Transfer to a serving dish and enjoy while warm, when the beans are still slightly crisp and the bacon is at peak crispness.