Description
These honey glazed carrots and green beans are a quick, vibrant, and flavorful side dish. Tender carrots and crisp-tender green beans are tossed in a glossy honey-butter glaze with garlic and lemon for the perfect sweet-savory balance.
Ingredients
1 lb (450 g) carrots, peeled and cut into ¼-inch 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: 1–2 tbsp toasted sliced almonds or chopped pecans
Optional: sprinkle of chopped parsley
Instructions
- Bring a large saucepan of salted water to a boil. Add carrots and cook 3–4 minutes, then add green beans and cook 2–3 minutes more until crisp-tender. Drain well and pat dry.
- In the same pan over medium heat, melt butter. Stir in honey, lemon zest, lemon juice, garlic, salt, and pepper; simmer 30–60 seconds until glossy.
- Return carrots and green beans to the pan. Toss 1–2 minutes until evenly glazed and slightly thickened.
- Taste and adjust seasoning. Transfer to a serving dish, top with toasted nuts and parsley if desired, and serve warm.
Notes
For roasted version: roast veggies at 425°F (220°C) for 18–22 minutes, then glaze with honey-butter-lemon mixture.
Use maple syrup and Dijon for a maple-dijon twist.
Add red pepper flakes or hot sauce for a spicy-sweet version.
Stir in fresh thyme or dill for an herby touch.
Finish with toasted nuts for extra crunch.
Best fresh but can be stored in the fridge up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 9g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg