Instructions

1. Arrange a rack in the top third of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Arrange 12 slices bacon in a single layer on the baking sheet.
2. Bake until the fat starts to render and the bacon is cooked but without much color, 11 to 13 minutes. Meanwhile, bring a large saucepan of water to a boil over high heat. Trim 1 1/2 pounds fresh French green beans, if needed. Pick the leaves from 1/2 small bunch fresh thyme until you have 1 1/2 teaspoons and coarsely chop.
3. Transfer the bacon to a paper towel-lined plate and let cool slightly. Carefully remove the foil from the baking sheet and pour off 2 tablespoons of the rendered fat into a large bowl; discard the remaining or save for another use. Discard the foil and re-line the baking sheet with new foil.
4. Add green beans and 2 1/2 teaspoons of the kosher salt to the boiling water. Once the water returns to a boil, cook the beans for 2 minutes (they will be slightly undercooked). Meanwhile, prepare a large bowl of ice water.
5. Drain the green beans in a colander, then transfer immediately to the ice water bath to cool completely. Drain again and pat dry with paper towels.
6. Add 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl of bacon fat and stir to combine. Add the green beans and toss to coat.
7. Divide the green beans into 12 portions (not more than 12 beans each) and arrange them into stacks. Line up the pointed tips at the same end if desired (you might like to have a paper towel at hand, as your hands may get greasy). Wrap one stack in bacon at a time: Arrange 1 bacon slice vertically with a short side closer to you. Place a stack of green beans horizontally at the bottom of the slice, centering it, then roll up until you get to the top of the bacon slice. Secure the bacon underneath (and through the beans, which helps keep it secure) with a toothpick. Place on the baking sheet seam-side-down, spacing them evenly apart.
8. Reserve 1/4 teaspoon chopped thyme leaves for garnish. Place the remaining thyme and 3 tablespoons packed light brown sugar in a small bowl and whisk or use your hands to combine. Divide the mixture over the bundles (about 1 teaspoon each) and use your hands or the back of the spoon to spread the mixture evenly.
9. Bake until the bacon is fully cooked and crisp in spots, the sugar has caramelized in spots, and the green beans are lightly browned on the edges, 15 to 20 minutes. Remove from the oven and discard the toothpicks from each bundle while still on the baking sheet. Using a flat spatula, carefully transfer to a platter. Squeeze the juice from 1/2 small lemon all over. Garnish with the reserved thyme leaves.