During the holidays, I like to mix simple ingredients with just enough flair to make things feel special. These Green Bean Bundles with Prosciutto are a perfect example. They look elegant on the table, but they come together quickly and use ingredients you likely already have on hand.

I first started making these as a way to dress up my veggie side dish for Christmas dinner—but honestly, they’ve become a go-to for any festive gathering. They’re tender-crisp, wrapped in salty prosciutto, and finished with a zesty parmesan-pecan topping that brings big flavour in just a few sprinkles.

They’re make-ahead friendly, crowd-pleasing, and a great way to get some green on the holiday table without adding more chaos to the kitchen.

Why You’ll Love These Green Bean Prosciutto Bundles

• A festive, elegant side dish with minimal effort
• Perfect for Christmas, Thanksgiving, or entertaining year-round
• Can be prepped a day or two in advance
• Delicious hot or warm—and they reheat well
• The crispy prosciutto and nutty topping take green beans to the next level

Ingredients

For the Bundles

• 454g (1 lb) French green beans
• 1 tablespoon olive oil
• Salt and pepper
• 8 slices of prosciutto

For the Garnish

• ½ cup grated Parmigiano Reggiano
• ¼ cup chopped toasted pecans
• ¼ cup chopped flat-leaf parsley
• Zest of 1 lemon

Step-by-Step Instructions

1. Prep the Green Beans

• Trim the ends off the green beans.
• Bring a pot of water to a boil.
• Blanch the green beans for 2–3 minutes until bright green and still crisp.
• Drain and let cool completely. (This step can be done 1–2 days in advance and stored in the fridge.)

2. Assemble the Bundles

• Preheat your oven to 400°F.
• Toss the green beans with olive oil, salt, and pepper.
• Lay one slice of prosciutto flat on a work surface.
• Place about 10 green beans at one end and roll tightly into a bundle.
• Repeat with remaining beans and prosciutto.

3. Bake

• Arrange bundles on a non-stick or parchment-lined baking sheet.
• Bake for 8–10 minutes until the prosciutto is crisp and the beans are tender.

4. Garnish and Serve

• While the bundles bake, mix together the Parmigiano Reggiano, toasted pecans, parsley, and lemon zest.
• Once the bundles come out of the oven, transfer to a serving platter and sprinkle generously with the topping.

Make-Ahead Tips

• Blanch the beans in advance: You can cook and chill the green beans up to 2 days ahead.
• Prep the garnish: Mix the topping and keep it sealed in the fridge.
• Assemble in advance: Bundles can be rolled and refrigerated a few hours before baking.

More Holiday-Worthy Sides & Snacks

• Almond & Hickory Cocktail Mix
• Broccolini with Tomato-Caper Dressing
• Bedazzled Labneh Dip

Whether you’re feeding a small gathering or a full house, these green bean bundles add just the right mix of elegance and ease. They’re a guaranteed hit on any holiday table.

Green Bean Bundles with Prosciutto

Print Recipe

• Author: Andrea Buckett
• Yield: Makes 8

Ingredients

Units USM

• 454g french green beans
• 1 tablespoon olive oil
• Salt and pepper
• 8 slices of prosciutto
• 1/2 cup grated Parmigiano Reggiano
• 1/4 cup chopped toasted pecans
• 1/4 cup chopped flat leaf parsley
• Zest of one lemon

Instructions

1. Trim any gnarly ends off the green beans. 

2. Boil a pot of water. Add the green beans and cook for 2-3 minutes until they are bright green but still crisp. Drain and dry and cool completely. This can be done in advance and the beans can be refrigerated for one or two days.

To assemble and cook

Preheat the oven to 400°F

1. Toss the green beans with the olive oil and season lightly with salt and pepper.

2. Lay a slice of prosciutto out on a work surface.  Gather about ten green beans and place them at the short end of the prosciutto.  Roll the green beans up into the prosciutto into little bundles and place on a non-stick baking sheet. Repeat with remaining prosciutto and green beans.

3. Cook for 8-10 minutes until the prosciutto is crispy and the beans are tender crisp.

4. In the meantime, mix together the Parmigiano, pecans, parsley and lemon zest.

5. To serve, place the bundles on a serving platter and garnish with the parmigiano mixture.