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Honey Glazed Carrots & Green Beans

A colorful and tasty side dish that combines sweet and savory flavors, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound fresh carrots Choose firm, brightly colored carrots. You can use whole carrots or pre-cut baby carrots.
  • 1 pound fresh green beans Look for vibrant green beans that snap easily.
Honey Glaze
  • 3 tablespoons olive oil Extra virgin olive oil is best for flavor.
  • 3 tablespoons honey Use good quality honey.
  • 2 tablespoons balsamic vinegar Adds acidity that balances sweetness.
  • 2 cloves garlic, minced Fresh garlic enhances savory depth.
  • 1 teaspoon dried thyme Thyme adds an earthy note; use fresh if available.
  • to taste Salt and freshly ground black pepper Essential for enhancing flavors!
Optional Garnishes
  • to taste Chopped fresh parsley For extra color and flavor.
  • to taste Toasted sesame seeds For extra flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim the green beans by snapping off the stem ends. Peel and cut whole carrots into 1-inch thick diagonal pieces.
Making the Honey Glaze
  1. In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and pepper until well combined.
Coating the Vegetables
  1. In a large bowl, combine the carrots and green beans. Pour the honey glaze over and toss until they are evenly coated.
Roasting the Vegetables
  1. Spread the glazed vegetables in a single layer on a baking sheet, avoiding overcrowding.
  2. Roast in the preheated oven for 20-25 minutes until the carrots are tender and the green beans are bright green but still crisp. Check around 20 minutes.
  3. For extra caramelization, broil the vegetables for the last 1-2 minutes, watching closely to avoid burning.
Serving
  1. Take the baking sheet out of the oven, let the vegetables rest for a minute or two, and serve. Garnish as desired.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or skillet. Can also be enjoyed cold in salads. Tips: Cut vegetables uniformly, do not overcrowd, and use fresh herbs when possible. Variations: Add other vegetables like bell peppers or Brussels sprouts or swap honey for maple syrup.