A sweet and savory veggie side dish made with tender carrots and crisp green beans tossed in a glossy honey glaze.

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

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Bring a large pot of salted water to a boil.

Add carrots and cook for 3–4 minutes. Add green beans and cook both for another 3–4 minutes, until just tender.

Drain and transfer vegetables to a bowl of ice water to stop cooking. Drain again and set aside.

In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.

Stir in honey, salt, and pepper.

Add the carrots and green beans, tossing to coat evenly in the glaze. Cook for 3–4 minutes until heated through and lightly caramelized.

Optional: add lemon juice or zest for a fresh finish.

Garnish with parsley and serve warm.

For extra depth, add a pinch of cayenne or a dash of cinnamon to the glaze.

Can be made ahead and reheated just before serving.

Use rainbow carrots for a colorful presentation.