Honey Glazed Carrots and Green Beans Recipe

Introduction

Honey Glazed Carrots and Green Beans are a vibrant and delicious side dish that combines sweet honey with savory balsamic vinegar and garlic. This easy recipe caramelizes the vegetables to create a tender-crisp texture and a glossy, flavorful finish. Perfect for weeknight dinners or special holiday meals, it’s a family favorite that even picky eaters will enjoy.

Ingredients

• 1 pound fresh carrots (whole or baby carrots, peeled and cut into 1-inch pieces)
• 1 pound fresh green beans (trimmed)
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped fresh parsley or toasted sesame seeds

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash and trim the green beans, snapping off the stem ends. Peel and cut whole carrots into roughly 1-inch diagonal pieces; if using baby carrots, use whole or halve thick ones lengthwise. Make sure carrots and green beans are similar in size for even cooking.
2. Step 2: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and pepper until well combined.
3. Step 3: Place carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently to coat all pieces evenly.
4. Step 4: Spread the glazed vegetables in a single layer on a large baking sheet, avoiding overcrowding. Use two sheets if needed to ensure proper roasting.
5. Step 5: Roast in the oven for 20-25 minutes, checking at 20 minutes for tenderness. The carrots should be tender when pierced, and green beans bright green with a slight snap.
6. Step 6: For extra caramelization, broil the vegetables for 1-2 minutes at the end—watch carefully to prevent burning.
7. Step 7: Remove from oven and let rest for a minute or two to thicken the glaze. Garnish with chopped parsley or toasted sesame seeds if desired, then serve warm.

Tips & Variations

• Use fresh, firm vegetables for the best flavor and texture; organic is a great choice.
• Cut vegetables into uniform sizes to ensure even cooking.
• Avoid overcrowding the baking sheet to prevent steaming. Proper spacing ensures caramelization.
• Adjust the sweetness by adding more honey or tanginess by increasing balsamic vinegar, according to your taste.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Experiment with other herbs such as rosemary or oregano for different flavor profiles.
• This dish can be sautéed instead of roasted for a quicker option with a slightly different texture.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or oven to maintain texture. Avoid microwaving, as it can make the vegetables soggy. Leftovers also taste great cold in salads the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans and carrots for this recipe?

Fresh vegetables are recommended for the best taste and texture, but frozen can be used if thawed completely and patted dry. Roasting time may be shorter, so keep an eye on them to avoid overcooking.

Can I make this recipe vegan?

Yes, simply substitute the honey with maple syrup or agave nectar. Both alternatives caramelize well and provide similar sweetness.

Honey Glazed Carrots and Green Beans Recipe

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★★★★★

5 from 145 reviews

• Author: Lana
• Total Time: 35-40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Honey Glazed Carrots and Green Beans is a vibrant and flavorful side dish featuring tender carrots and crisp-tender green beans coated in a sweet and savory honey glaze. The caramelized honey combined with balsamic vinegar, garlic, and thyme creates a delightful balance of sweetness, acidity, and herbaceous notes. Perfect for enhancing weeknight dinners or holiday feasts, this roasted vegetable dish is both comforting and elegant, appealing even to picky eaters. It’s easy to prepare and versatile enough to pair with poultry, fish, pork, beef, or vegetarian mains.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 pound fresh carrots (whole, peeled, and cut into 1-inch diagonal pieces or baby carrots)
• 1 pound fresh green beans (washed, trimmed, snapped)

Glaze

• 3 tablespoons extra virgin olive oil (or avocado or neutral cooking oil)
• 3 tablespoons good quality honey (local or wildflower honey preferred)
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh chopped thyme)
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Garnishes

• Chopped fresh parsley
• Toasted sesame seeds

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Instructions

1. Prepare the Vegetables: Preheat oven to 400°F (200°C). Wash and trim green beans by snapping off the stem ends. Peel whole carrots and cut into roughly 1-inch thick diagonal pieces; if using baby carrots, use whole or halve lengthwise if thick. Ensure carrots and green beans are uniform in size for even cooking.
2. 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.
3. Coat the Vegetables: Place carrots and green beans in a large bowl. Pour the glaze over them and toss gently but thoroughly to ensure even coating and glazing on every piece.
4. Roast the Vegetables: Spread the glazed vegetables in a single layer on a large baking sheet. Avoid overcrowding to prevent steaming and ensure caramelization; use two baking sheets if necessary.
5. Roasting Time and Monitoring: Roast in the preheated oven for 20-25 minutes, checking around 20 minutes. Vegetables are done when carrots are tender but not mushy and green beans are bright green with a slight snap.
6. Achieve Caramelization: For extra caramelization, broil the vegetables on high for 1-2 minutes watching closely to prevent burning. This step enhances the golden color and intensifies sweetness.
7. Rest and Serve: Remove from oven and let rest for 1-2 minutes to thicken the glaze. Garnish with chopped parsley or toasted sesame seeds if desired and serve immediately while warm.

Notes

• Use fresh, high-quality vegetables for best flavor and texture.
• Cut vegetables uniformly for even cooking.
• Do not overcrowd the baking sheet to prevent steaming; give space for roasting.
• Adjust honey or balsamic vinegar amounts to your preferred sweetness or acidity.
• Add a pinch of red pepper flakes for a spicy kick if desired.
• Experiment with herbs such as rosemary or oregano for different flavors.
• You can sauté the vegetables instead of roasting for a quicker alternative.
• Glaze and vegetables can be prepared ahead and stored separately.
• Leftovers keep 3-4 days refrigerated; reheat gently for best texture.
• Frozen vegetables can be used if fully thawed and dried but fresh is preferred.
• To make vegan, substitute honey with maple syrup or agave nectar.
• If balsamic vinegar is unavailable, use apple cider or red wine vinegar as alternatives.
• If vegetables brown too quickly before cooking through, reduce oven temperature to 375°F and cover loosely with foil.
• Grilling is also possible using a grill basket over medium heat for 15-20 minutes with frequent stirring.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Honey glazed carrots, green beans side dish, roasted vegetables, healthy vegetable side, honey balsamic glaze, easy vegetable recipe, holiday sides, weeknight side dish