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Honey Glazed Carrots & Green Beans

A delightful side dish that marries the earthiness of fresh carrots and green beans with a luscious honey glaze, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound fresh carrots Firm, colorful ones are best.
  • 1 pound fresh green beans Look for vibrant snaps!
Honey Glaze
  • 3 tablespoons olive oil Extra virgin for max flavor.
  • 3 tablespoons honey A touch of sweetness, please!
  • 2 tablespoons balsamic vinegar Balances all that sweetness.
  • 2 cloves garlic, minced Hello, savory deliciousness!
  • 1 teaspoon dried thyme A hint of earthiness.
  • Salt and freshly ground black pepper to taste Because bland is not an option.
Optional Garnishes
  • Chopped parsley For garnish.
  • Toasted sesame seeds For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim the green beans, and peel and cut the carrots into 1-inch thick pieces.
Make the Honey Glaze
  1. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and pepper until you have a smooth, delightful blend.
  2. Taste and adjust if you need more seasoning.
Coat the Vegetables
  1. Toss the prepared carrots and green beans in a large bowl with the honey glaze until every piece shines bright with that sweet sauce.
Roast the Vegetables
  1. Spread everything out on a baking sheet in a single layer to prevent steaming and maximize caramelization.
  2. Pop them in the oven and roast for 20-25 minutes, starting to check around 20 minutes for tender-crisp perfection.
Achieve Caramelization
  1. Broil them for the last 1-2 minutes for a caramelized look, keeping an eye on them to avoid burning.
Rest and Serve
  1. Let them rest for a minute after removing from the oven to allow the glaze to thicken.
  2. Garnish if desired, and serve immediately.

Notes

Perfect timing: Cut your carrots smaller than the beans to ensure they finish cooking together. You can also substitute the thyme with rosemary or Italian seasoning for a different twist.