Start this recipe for bacon wrapped green beans and carrots by preheating your oven to 400 degrees. Place the bacon on a rack with a parchment lined baking pan and par bake the bacon for 5 to 6 minutes. Just enough to render a little of the bacon fat. Remove the bacon from the oven and set the strips aside on paper towels. Drain away the rendered bacon grease, but save the parchment paper sheet.

Bring a pot of salted water to a boil and blanch the green beans for 2 to 3 minutes. After the beans have cooked, drain the beans and immediately submerge them in iced water. This will stop the cooking and also give the beans great color.

Bring a second pot of salted water to a boil and blanch the carrots for 2 to 3 minutes. After the carrots have cooked, drain them and immediately submerge them in iced water. This will stop the cooking and also leave the carrots with great color.

Pat the beans and the carrots dry with paper towels.

In a small bowl, mix the minced garlic and melted butter.

Wrap 4 green beans and 3 carrots sticks with a piece of bacon and secure with a toothpick.

Spoon the garlic butter mixture over the green bean and carrots. Then sprinkle each bundle with brown sugar and Tajin seasoning.

Place the vegetable bundles back on the parchment lined sheet pan.

Bake at 400 degrees F for 20-25 minutes, or until bacon is crispy.