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- 2 cups baby carrots, peeled - 2 cups green beans, trimmed - 3 tablespoons honey - 2 tablespoons unsalted butter - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Zest of 1 lemon This recipe serves four. You will need two cups of baby carrots and two cups of green beans. The honey adds sweetness, while three tablespoons make this dish shine. Use two tablespoons of butter and one tablespoon of olive oil for a rich flavor. Season with salt and pepper to your taste. Fresh thyme adds a lovely herb note. Finally, the zest of one lemon brightens the dish. When choosing baby carrots, look for those that are bright orange and firm. Avoid carrots that feel soft or have blemishes. For green beans, pick ones that are vibrant green and snap when bent. They should be crisp, not limp. Fresh veggies will enhance your dish's taste and texture. If you can, buy local or organic for the best quality. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. While waiting, peel your baby carrots. Trim the ends of your green beans. When the water boils, add the carrots. Cook them for about five minutes. This will soften them a bit. After five minutes, carefully add the green beans. Cook both for another three to four minutes. The veggies should be bright and a bit crisp. Drain them in a colander and then cool them in a bowl of ice water. This stops the cooking. Once cooled, drain them again and set them aside. Now, it's time to heat things up. Grab a large skillet and place it over medium heat. Add the unsalted butter and olive oil into the skillet. Wait until the butter melts and blends with the oil. Then, add your blanched carrots and green beans to the skillet. Sauté the vegetables for about two to three minutes. This warms them up and gets them ready for the glaze. Next, drizzle the honey over the vegetables in the skillet. Sprinkle fresh thyme leaves, salt, and pepper on top. Toss everything gently to coat the veggies in the honey. Cook for another two to three minutes. This allows the glaze to caramelize a bit. Just before serving, add lemon zest for a fresh kick. Toss again to mix everything well. Your honey glazed carrots and green beans are now ready to delight your taste buds! To get that shiny glaze, make sure you use high-quality honey. The honey will coat the veggies and add sweetness. When you drizzle it over the carrots and green beans, mix well. This helps the honey stick. Cook the mixture until the glaze starts to bubble. This means the sugars are caramelizing, giving it a rich taste. One common mistake is overcooking the vegetables. You want them tender but still bright and crisp. If you cook them too long, they may turn mushy. Make sure to use an ice bath after boiling. This stops the cooking fast and keeps the veggies fresh. Also, be careful with salt. Too much can overpower the sweet glaze. To take this dish to the next level, try adding a pinch of nutmeg. This spice adds warmth and depth. You can also use fresh herbs like parsley or dill for a fresh twist. If you like a bit of heat, sprinkle some red pepper flakes. A splash of balsamic vinegar can add a tangy note, making this dish even more exciting. Pro Tips Choose Fresh Vegetables: Opt for vibrant, fresh baby carrots and green beans to enhance the flavor and presentation of your dish. Perfect Glaze Consistency: Keep an eye on the honey glaze while cooking; you want it to caramelize slightly without burning, creating a beautiful shine. Enhance Flavor with Citrus: For an extra zing, consider adding a splash of fresh lemon juice along with the zest just before serving. Presentation Matters: Serve the vegetables on a large, colorful platter and garnish with extra thyme leaves or lemon wedges for visual appeal. {{image_2}} You can switch up the veggies in this dish. If you have other favorites, try them! You can use sliced bell peppers for a sweet crunch. Zucchini adds a nice bite and cooks quickly. Broccoli florets also work well, giving a nice green color. Just keep the cooking times in mind. Each veggie may need a different time to cook. If you want to change the sweet taste, there are great options. Maple syrup offers a unique flavor and is easy to use. Brown sugar can add a rich, deep sweetness too. You might even try agave nectar for a lighter touch. Just remember, each sweetener changes the taste a bit, so pick one you enjoy. You can easily change the taste of this dish. Adding garlic can give it a nice kick. If you love spice, try a pinch of red chili flakes. For a fresh twist, consider using fresh herbs like basil or parsley. Different spices, like cumin or coriander, can also add interesting notes. Mix and match until you find your perfect flavor! To keep your honey glazed carrots and green beans fresh, place them in an airtight container. Make sure the container is sealed well to avoid air. You can store them in the fridge for up to three days. If you plan to eat them later, let them cool before putting them in the container. When you are ready to enjoy your leftovers, you can reheat them easily. The best way is to use a skillet. Add a small amount of olive oil or butter to the skillet and heat on low. Add the vegetables and stir until warm. You can also use the microwave. Put the veggies in a microwave-safe bowl and cover with a lid or microwave-safe wrap. Heat in 30-second bursts, stirring in between, until hot. If you want to store these veggies for a longer time, freezing is a good option. First, let the carrots and green beans cool completely. Then, place them in freezer bags. Try to push out as much air as possible before sealing. Label the bags with the date. You can keep them in the freezer for up to three months. When you’re ready to enjoy them, thaw in the fridge overnight before reheating. Yes, you can use frozen vegetables. They save time and are often fresh. Just cook them for a shorter time. Follow the package instructions for cooking. Frozen carrots and green beans work well for this dish. To make this recipe vegan, swap the butter for a plant-based option. Use coconut oil or vegan butter instead. Honey can be replaced with maple syrup or agave. This keeps the flavor while making it vegan-friendly. These glazed vegetables pair well with many dishes. Try serving them with roasted chicken or grilled fish. They also complement rice or quinoa nicely. For a complete meal, add a salad on the side. This article covered how to make honey glazed carrots and green beans. You learned about the ingredients, their amounts, and how to pick fresh veggies. We explored the easy steps for prepping and cooking. Tips helped you avoid mistakes and achieve a perfect glaze. You can change up the recipe with different veggies and sweeteners. Finally, we discussed how to store and reheat leftovers. With these insights, you can enjoy this tasty dish anytime. Happy cooking!

Honey Glazed Carrots and Green Beans

A delicious side dish featuring tender baby carrots and green beans coated in a sweet honey glaze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups baby carrots, peeled
  • 2 cups green beans, trimmed
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 zest of lemon

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the baby carrots and cook for about 5 minutes until they start to become tender.
  • After 5 minutes, add the green beans to the pot and continue cooking for an additional 3-4 minutes until both the carrots and green beans are bright in color and tender but still slightly crisp.
  • Drain the vegetables and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain them again and set aside.
  • In a large skillet, melt the butter and olive oil together over medium heat.
  • Add the blanched carrots and green beans to the skillet and sauté for about 2-3 minutes until they start to warm up.
  • Drizzle the honey over the vegetables and sprinkle with thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated in the honey glaze.
  • Cook for an additional 2-3 minutes to allow the glaze to caramelize slightly.
  • Just before serving, add the lemon zest and toss again to combine.

Notes

Serve the glazed carrots and green beans on a large platter, garnished with additional thyme leaves or lemon wedges for a pop of color.
Keyword carrots, green beans, honey glaze, vegetable side