I make these honey glazed carrots and green beans when I want a glossy, sweet-savory side that feels special but cooks fast. The carrots turn tender, the green beans stay crisp-tender, and the warm honey-butter glaze with a hint of garlic and lemon makes every bite shine.

Honey Glazed Carrots & Green Beans

Why You’ll Love This Recipe

I keep this on rotation because it’s:

quick on the stovetop with minimal prep
perfectly balanced with sweet honey, bright lemon, and a pinch of salt
easy to scale up for holidays or potlucks
flexible—roast it, spice it, or add crunch with nuts
pretty on the plate with vibrant colors and a silky glaze

Ingredients

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

1 lb (450 g) carrots, peeled and cut into ¼-inch thick coins or batons
1 lb (450 g) green beans, trimmed
2 tbsp unsalted butter (or olive oil for dairy-free)
2 tbsp honey
1 tsp lemon zest
1 tbsp fresh lemon juice
1 small garlic clove, minced (or ½ tsp garlic powder)
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
optional finish: 1–2 tbsp toasted sliced almonds or chopped pecans, and a sprinkle of chopped parsley

Directions

I bring a large saucepan of salted water to a boil. I add the carrots and cook 3–4 minutes, then add the green beans and cook 2–3 minutes more until both are crisp-tender. I drain well and pat dry so the glaze clings.
In the same pan over medium heat, I melt the butter. I stir in the honey, lemon zest, lemon juice, garlic, salt, and pepper; I simmer 30–60 seconds until glossy.
I add the carrots and green beans back to the pan and toss for 1–2 minutes until the glaze coats the vegetables and thickens slightly.
I taste and adjust salt, then I transfer to a serving dish and finish with toasted nuts and parsley if I’m using them. I serve warm.

Servings and timing

Servings: 4–6 as a side
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: 20 minutes

Variations

Roasted version: I toss the veggies with 1½ tbsp oil, salt, and pepper; I roast at 425°F (220°C) for 18–22 minutes, then I toss with warm honey, butter, and lemon to finish.
Maple-dijon: I replace the honey with pure maple syrup and whisk in 1 tsp Dijon for tang.
Spicy-sweet: I add ¼–½ tsp red pepper flakes or a dash of hot sauce to the glaze.
Herb garden: I stir in 1 tbsp chopped fresh thyme or dill off the heat.
Nutty crunch: I finish with toasted almonds, pistachios, or pecans for texture.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, I warm them in a skillet over medium heat with a splash of water to loosen the glaze, or I microwave in short bursts, stirring once. I avoid freezing since the texture softens after thawing.

FAQs

Can I use frozen vegetables?

I can. I thaw and pat them very dry first, then cook just until heated through so they don’t turn mushy before glazing.

How do I keep the green beans crisp?

I blanch to just-crisp-tender, drain well, and finish in the glaze for only a minute or two. If they overcook in the water, they’ll soften quickly in the pan.

Can I make this ahead?

I can blanch the vegetables up to a day in advance and refrigerate them. Right before serving, I make the glaze and toss everything together to rewarm.

How do I make it dairy-free?

I swap the butter for olive oil or a neutral oil. For extra richness, I add a teaspoon of tahini or a splash of good olive oil at the end.

Can I reduce the sugar?

I can cut the honey to 1 tablespoon or use a sugar-free honey-style syrup. I balance with a little extra lemon and salt so the flavor stays bright.

Conclusion

I love these honey glazed carrots and green beans for their simple method, vibrant color, and just-right sweet-savory balance. With a quick blanch and a silky pan glaze, I get a versatile side that pairs with anything from roast chicken to salmon—and it always looks and tastes like I put in more effort than I did.