This recipe for Honey Glazed Carrots & Green Beans is a beautiful, simple side dish that brings a bit of sunshine to the table. The natural sweetness of the carrots pairs perfectly with crisp, fresh green beans, all coated in a lovely honey-garlic glaze.
The scent of garlic and butter always takes me back to Sunday suppers. Dad would be making a roast and would call me in to help with the sides. This was his favorite. He’d always smile and tell me that drizzling the honey was the most important job.
What Makes This Recipe So Special
- Quick & Easy: This entire side dish comes together in just a few simple steps, perfect for a busy weeknight.
- Versatile Pairing: It’s a wonderful accompaniment to roasted chicken, fish, or even a holiday meal.
- Healthy & Fresh: Made with fresh vegetables, this recipe is a nutritious and colorful addition to any plate.
- One-Pan Finish: After a quick blanch, everything is finished on the stove top in a single skillet for easy cleanup.
Gathering Your Ingredients
- 1/2 lb fresh green beans, trimmed
- 1/2 lb baby carrots
- 1 1/2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 teaspoon chopped parsley or mint (optional)
My Trusty Kitchen Helpers
A Good, Wide Skillet
A wide, heavy skillet is my go-to for this recipe because it gives the carrots and green beans plenty of room to toss and glaze without steaming.
A Hardworking Colander
Having a good colander makes draining the blanched vegetables quick and easy, which is key to keeping them perfectly crisp-tender.
Step-by-Step, With Love
A Quick, Gentle Blanch
Bring a pot of salted water to a rolling boil. Carefully add the carrots and let them cook for 3–4 minutes. Then, add the fresh green beans to the same pot and cook everything together for another 2 minutes. My little tip is to have a bowl of ice water ready to transfer the veggies to; this stops the cooking process and keeps their beautiful, bright color.
Waking Up the Garlic
In a large skillet over medium heat, warm your olive oil or butter. Once it’s shimmering, add the minced garlic. Be sure to stir it constantly for about 30 seconds until you can just start to smell that wonderful, fragrant aroma. Don’t let it brown, or it will turn bitter.
Bringing It All Together
Add your drained carrots and green beans to the skillet. Give them a gentle toss to make sure each piece gets coated in that lovely garlic-infused oil. This is where the flavors really start to come together.
The Sweet Kiss of Honey
Drizzle the honey over the vegetables in the pan. Continue to stir and toss for 2–3 minutes. You’ll see the honey thicken just a bit, creating a beautiful, glossy glaze that clings to every carrot and bean.
A Bright, Zesty Finish
Now, stir in the fresh lemon juice and add a pinch of salt and black pepper. The lemon juice is my favorite part; it cuts through the sweetness of the honey and brightens everything up. Keep tossing until the cooked green beans and carrots are perfectly tender-crisp and shiny.
A Wonderful Air Fryer Option
If you’re like me and love how an air fryer can make vegetables so wonderfully crisp, this method is for you. Simply toss the fresh (unblanched) carrots and green beans in a bowl with the olive oil, minced garlic, salt, and pepper. Arrange them in a single layer in your air fryer basket and cook at 380°F (190°C) for 8-12 minutes, shaking the basket halfway through. In a small bowl, mix the honey and lemon juice, then drizzle it over the vegetables during the final 2 minutes of cooking. This gives them that beautiful glaze without any risk of burning the honey!
Ready for the Table
Transfer your beautiful honey-glazed vegetables to a serving dish. If you like, a sprinkle of toasted sesame seeds and some fresh parsley or mint adds a final touch of flavor and texture. Serve them warm and enjoy!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. Both carrots and green beans are a wonderful source of vitamins and dietary fiber. Carrots are particularly known for being rich in beta-carotene and Vitamin A.
A Few Lighter Touches
- Maple Syrup: If you’d like a different kind of sweetness, you can substitute the honey with pure maple syrup for a slightly richer, more woodsy flavor.
- Reduce the Oil: For a lighter version, you can reduce the amount of olive oil or butter by half and add a tablespoon of water or vegetable broth to the pan to help steam the vegetables.
- Add Ginger: For an extra layer of flavor and health benefits, try adding a teaspoon of freshly grated ginger along with the garlic.
How I Love to Serve Them
- With Roasted Chicken: This side dish is a classic pairing with a simple roasted chicken for a comforting Sunday dinner.
- Alongside Salmon: The sweet and savory glaze complements the rich flavor of baked or pan-seared salmon perfectly.
- Holiday Feasts: These glazed vegetables add a beautiful pop of color and flavor to any holiday table, from Thanksgiving to Easter.
A Little Advice From My Kitchen
- Overcooking the Vegetables: Be careful not to boil the carrots and green beans for too long during the blanching step. They should be tender but still have a slight crispness to them.
- Burning the Garlic: Minced garlic can go from fragrant to burnt in a matter of seconds. Keep the heat on medium and stir it continuously for just 30 seconds before adding the other ingredients.
- Adding Honey Too Soon: Don’t add the honey until the vegetables are in the pan and heated through. Adding it to a very hot, empty pan can cause it to scorch and crystallize.
Saving Some for Later
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in a skillet over medium-low heat or in the microwave until heated through.
From My Kitchen to Yours
I hope this simple recipe for Honey Glazed Carrots & Green Beans brings as much warmth to your table as it does to mine. It’s a humble side dish, but it’s filled with the kind of love and care that turns a simple meal into a lasting memory. I hope you and your loved ones enjoy it.
Answering a Few of Your Questions
Can I use frozen green beans for this recipe?
Yes, you can. Since frozen green beans are typically already blanched, you can skip the boiling step for them. Simply blanch the carrots as directed, then add the frozen green beans directly to the skillet and sauté until they are heated through before adding the glaze.
Is it possible to make this recipe in the oven?
Absolutely! For oven-roasted carrots and green beans, you can toss the fresh vegetables with olive oil, minced garlic, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for about 15-20 minutes, then drizzle with the honey and lemon juice in the last 5 minutes of cooking.
How do I prevent the vegetables from becoming soggy?
The key is to avoid overcooking them in the first step. The initial blanch should be brief, just enough to tenderize them slightly. Also, ensure you drain them very well. A quick toss on the hot stove top at the end will help evaporate any excess moisture, keeping them crisp and perfect.
Print
Honey Glazed Carrots & Green Beans
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and vibrant side dish where sweet carrots and crisp green beans are coated in a lovely honey-garlic glaze, bringing sunshine to any meal.
Ingredients
- 1/2 lb fresh green beans, trimmed
- 1/2 lb baby carrots
- 1 1/2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 teaspoon chopped parsley or mint (optional)
Instructions
- Bring a pot of salted water to a rolling boil.
- Add the carrots and cook for 3–4 minutes.
- Add green beans and cook together for another 2 minutes.
- Transfer both to a bowl of ice water to stop the cooking process.
- In a large skillet over medium heat, warm olive oil or butter.
- Add minced garlic and stir for 30 seconds until fragrant.
- Add the drained carrots and green beans, tossing to coat in garlic oil.
- Drizzle with honey and toss for 2–3 minutes until glossy.
- Stir in lemon juice, salt, and black pepper.
- Transfer to a serving dish and garnish with sesame seeds and parsley if desired.
Notes
Avoid overcooking vegetables during blanching to maintain their crispness. Keep garlic from browning, and add honey only after the vegetables are heated through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: honey glazed carrots, green beans, side dish, vegetables, honey garlic glaze