Pretty little bundles of bacon wrapped French "green beans" known as Haricot verts which are longer and thinner than the typical American green bean. Of course, American green beans will work just fine here too.
As a kid, I never liked green beans because the only way I tasted them was boiled and overcooked. As I got older, I learned that I actually enjoy them if they are prepared right. Fresh green beans are a must for me, and I like them roasted or sauteed until tender and crisp. Add a little bacon to them and you can't go wrong.
These are really easy to make, I served them as a side with Petite Turkey Meatloaf for dinner, but this would also make an elegant side dish for Easter dinner if you double the recipe. You can prep them ahead of time, then roast them just before serving.
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