Honey Glazed Carrots & Green Beans Recipe

Introduction

Honey Glazed Carrots and Green Beans are a delightful side dish that brings a perfect balance of sweet and savory flavors to your table. This vibrant and easy-to-make recipe is loved by both adults and kids alike, making vegetables a welcomed addition to any meal. Its caramelized honey glaze adds a beautiful shine and rich taste that complements a variety of main courses.

Ingredients

• 1 pound fresh carrots (whole or baby carrots, chopped if whole)
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped fresh parsley or toasted sesame seeds

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash and trim the green beans by snapping off the stem ends. Peel whole carrots if using, and cut them into roughly 1-inch thick diagonal pieces. If using baby carrots, leave them whole or halve lengthwise if thick. Ensure carrots and green beans are similar in size for even cooking.
2. Step 2: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and pepper until well combined and emulsified. Adjust seasoning to taste.
3. Step 3: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently but thoroughly to coat every piece evenly.
4. Step 4: Spread the glazed vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan; use two sheets if needed to ensure proper roasting and caramelization.
5. Step 5: Roast in the preheated oven for 20-25 minutes until carrots are tender-crisp and green beans remain bright and slightly crisp. Check doneness starting at 20 minutes.
6. Step 6: For extra caramelization, broil the vegetables on high for 1-2 minutes, watching closely to prevent burning.
7. Step 7: Remove from oven and let rest for a minute or two. Garnish with chopped fresh parsley or toasted sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

• Use fresh, firm carrots and bright green beans for the best flavor and even roasting.
• Adjust the honey and balsamic vinegar to taste for desired sweetness or tanginess.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try other herbs like rosemary or oregano for different flavor notes.
• Vegetables can be sautéed instead of roasted for a quicker, different texture.
• Substitute honey with maple syrup or agave nectar for a vegan version.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or warm oven to maintain texture—avoid microwaving as it can make them soggy. Leftovers also taste great cold in salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans and carrots for this recipe?

While fresh vegetables are recommended for best flavor and texture, you can use frozen ones if thawed and patted dry first. You may need to adjust roasting times as frozen vegetables contain more moisture and cook faster.

Can I make this recipe vegan?

Yes. Simply replace the honey with maple syrup or agave nectar. Both alternatives provide similar sweetness and caramelize nicely.

Honey Glazed Carrots & Green Beans Recipe

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4.7 from 104 reviews

Honey Glazed Carrots and Green Beans is a vibrant and delicious side dish featuring tender carrots and crisp green beans tossed in a sweet and savory honey glaze with balsamic vinegar, garlic, and thyme. Roasted to caramelized perfection, this easy recipe adds a touch of elegance to any meal, perfect for weeknights, holidays, and special occasions.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound fresh carrots (peeled and cut into 1-inch diagonal pieces or baby carrots)
• 1 pound fresh green beans (trimmed and snapped)

Glaze

• 3 tablespoons extra virgin olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• Salt to taste
• Freshly ground black pepper to taste

Optional Garnishes

• Chopped fresh parsley
• Toasted sesame seeds

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Wash and trim the green beans, snapping off the stem ends. Peel whole carrots (if using) and cut into roughly 1-inch thick diagonal pieces. For baby carrots, use whole or halve lengthwise if thick. Ensure carrots and green beans are cut to similar sizes for even cooking.
2. Make the Honey Glaze: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper until well combined and emulsified. Adjust seasoning to taste.
3. Coat the Vegetables: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently but thoroughly to evenly coat all pieces with the glaze.
4. Roast the Vegetables: Spread the glazed vegetables in a single layer on a large baking sheet, avoiding overcrowding. Use two sheets if necessary for proper spacing and airflow to promote roasting rather than steaming.
5. Roasting Time and Monitoring: Roast in the preheated oven for 20-25 minutes until carrots are tender-crisp and green beans are bright and slightly tender-crisp. Start checking at 20 minutes by piercing carrots with a fork and testing green bean snap.
6. Achieve Caramelization: Optional – broil the vegetables for 1-2 minutes at the end to deepen caramelization and enhance glaze color. Watch closely to prevent burning.
7. Rest and Serve: Remove from oven and let rest 1-2 minutes to allow glaze to thicken. Garnish with chopped parsley or toasted sesame seeds if desired. Serve immediately and enjoy.

Notes

• Use fresh, high-quality vegetables for best flavor and texture.
• Cut vegetables uniformly to ensure even cooking.
• Do not overcrowd the baking sheet to avoid steaming instead of roasting.
• Adjust sweetness (honey) and acidity (balsamic vinegar) according to personal preference.
• For a spicy kick, add pinch of red pepper flakes to glaze.
• Try other herbs such as rosemary or oregano for flavor variations.
• Sauté instead of roast for a quicker, tender-crisp texture.
• Prepare glaze and chop vegetables ahead; store separately refrigerated until ready to cook.
• Leftovers keep 3-4 days refrigerated; reheat gently or enjoy cold in salads.
• Frozen vegetables can be used if thawed and dried properly, but fresh is preferred.
• Substitute maple syrup or agave nectar for honey to make this vegan.
• If vegetables burn before cooked, reduce oven temperature to 375°F and cover loosely with foil.
• Grilling is an alternative cooking method, using a grill basket over medium heat for 15-20 minutes.

Keywords: honey glazed carrots, honey glazed green beans, roasted vegetables, side dish, honey glaze, balsamic vinegar, healthy side, vegetable side dish, holiday side, easy vegetable recipe