Honey Glazed Carrots & Green Beans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
