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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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