Name: Honey Glazed Carrots & Green Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and sliced into thin rounds or sticks; 1 lb green beans, trimmed; 2 tbsp unsalted butter; 2 tbsp honey; 1 garlic clove, minced; ½ tsp salt; ¼ tsp black pepper; Optional: 1 tsp lemon juice or zest for brightness; Optional: chopped parsley for garnish

Why You’ll Love This Recipe

I love this recipe because it’s quick, healthy, and incredibly flavorful. The honey glaze adds a touch of sweetness without overpowering the vegetables, while the butter and garlic bring everything together with richness. It’s a great way to enjoy everyday produce in a fresh, slightly elevated way. Plus, I can make it all in one pan with minimal fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and cut into sticks or coins
Fresh green beans, trimmed
Olive oil
Butter
Garlic, minced
Honey
Salt and black pepper
Fresh parsley (optional, for garnish)

directions

I start by blanching the carrots in boiling water for about 3–4 minutes, then add the green beans and cook for another 2–3 minutes until just tender. I immediately transfer them to an ice bath or rinse under cold water to stop the cooking.
In a large skillet, I heat olive oil and butter over medium heat.
I sauté the garlic until fragrant, about 30 seconds, then add the drained carrots and green beans to the skillet.
I drizzle in the honey, season with salt and pepper, and toss everything to coat.
I cook for another 5–7 minutes, stirring occasionally, until the vegetables are glazed and slightly caramelized.
I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and around 15 minutes to cook, so I usually have it on the table in 25 minutes or less.

Variations

Sometimes I add a dash of balsamic vinegar or lemon juice for extra brightness. I’ve also tossed in toasted almonds or pecans for crunch. When I want a bit of spice, I add crushed red pepper flakes or a pinch of cayenne. And if I’m short on time, I steam the vegetables in the microwave before finishing them in the skillet.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I sauté them in a skillet over medium heat until warmed through, or microwave them in short bursts. If they seem dry, I add a small splash of water or butter to freshen them up.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen green beans and carrots in a pinch. I just thaw and drain them well before sautéing to avoid extra moisture in the skillet.

Is this dish sweet?

It has a light sweetness from the honey, but I balance it with garlic, butter, and salt to keep it savory. I adjust the honey to taste depending on how sweet I want it.

Can I make this ahead?

Yes, I often blanch the veggies ahead of time and store them in the fridge. When I’m ready, I just sauté and glaze them fresh.

What main dishes go well with this?

I usually serve it with roasted chicken, grilled salmon, baked ham, or even a vegetarian grain bowl. It’s super versatile.

Can I use maple syrup instead of honey?

Yes, I’ve swapped honey for maple syrup and it adds a slightly deeper sweetness. It’s a good alternative if I want a different flavor or need a vegan option.

Conclusion

These Honey Glazed Carrots & Green Beans are a colorful, flavorful side dish that brings freshness and a touch of sweetness to the plate. I love how easy they are to prepare, and how they always impress, whether I’m cooking a casual dinner or setting the table for a special occasion.