Honey Glazed Carrots and Green Beans Recipe

Introduction

Honey Glazed Carrots & Green Beans is a simple yet flavorful side dish that combines sweet honey, tangy balsamic vinegar, and savory herbs. Perfectly roasted to tender-crisp perfection, this dish adds a vibrant pop of color and a delicious glaze that complements a variety of main courses.

Ingredients

• 1 pound fresh carrots
• 1 pound fresh green beans
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 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 by snapping off the stem ends. Peel whole carrots and cut them into roughly 1-inch thick diagonal pieces. If using baby carrots, use them whole or halve lengthwise if thick. Make sure carrots and green beans are about the same size for even cooking.
2. Step 2: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
3. Step 3: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently but thoroughly to coat all pieces evenly.
4. Step 4: Arrange the glazed vegetables in a single layer on a large baking sheet. Avoid overcrowding by using two pans if necessary to ensure proper roasting.
5. Step 5: Roast in the preheated oven for 20-25 minutes until carrots are tender-crisp and green beans are bright and slightly tender. Start checking at 20 minutes to avoid overcooking.
6. Step 6: For extra caramelization, broil the vegetables for 1-2 minutes at the end, watching carefully to prevent burning.
7. Step 7: Remove from the oven and let rest for 1-2 minutes to allow the glaze to thicken. Garnish with fresh parsley or toasted sesame seeds if desired, then serve immediately.

Tips & Variations

• Use fresh, firm vegetables for the best flavor and texture.
• Cut all vegetables to similar sizes for even cooking.
• Avoid overcrowding the baking sheet to prevent steaming instead of roasting.
• Adjust honey and balsamic vinegar amounts to suit your preferred balance of sweetness and acidity.
• Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
• Try other herbs such as rosemary or oregano for different flavor profiles.
• Sauté instead of roast for a quicker, tender-crisp version.
• Substitute honey with maple syrup or agave nectar for a vegan option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or warm oven to maintain texture—avoid microwaving to prevent sogginess. Leftovers are also delicious cold, added to salads for extra flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While fresh vegetables produce the best flavor and texture, you can use frozen ones if you thaw and pat them dry thoroughly before roasting. Adjust roasting times as frozen vegetables may cook faster. Fresh is always preferred for optimal results.

Can I make this recipe vegan?

Yes, simply replace the honey with maple syrup or agave nectar. Both alternatives caramelize well and keep the dish plant-based without sacrificing sweetness.

Honey Glazed Carrots and Green Beans Recipe

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5 from 50 reviews

Honey Glazed Carrots & Green Beans is a vibrant and flavorful side dish featuring fresh carrots and green beans roasted to tender-crisp perfection with a luscious honey-balsamic glaze. Enhanced with garlic, thyme, and olive oil, this easy recipe delivers a beautiful balance of sweet, savory, and tangy notes, making it an ideal accompaniment to poultry, fish, pork, and vegetarian mains. Perfect for busy weeknights or special occasions, these glazed vegetables offer both health benefits and delightful taste with a touch of elegant caramelization.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

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

Glaze

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

Optional Garnishes

• Chopped fresh parsley
• Toasted sesame seeds

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Wash and trim the green beans by snapping off the stem ends. Peel whole carrots if using, then cut them into roughly 1-inch thick diagonal pieces for even roasting. If using baby carrots, use them whole or halve them lengthwise if they are thick. Ensure carrots and green beans are similar in size to cook uniformly.
2. Make the Honey Glaze: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and freshly ground black pepper until fully combined and emulsified. Taste the glaze and adjust salt and pepper as needed for balanced flavor.
3. Coat the Vegetables: Place the prepared carrots and green beans in a large mixing bowl. Pour the honey glaze over them and toss gently but thoroughly to ensure each piece is evenly coated and glistening with the glaze. Use a spatula or your hands to achieve full coverage.
4. Roast the Vegetables: Spread the glazed vegetables in a single layer on a large baking sheet, avoiding overcrowding to prevent steaming. Use two baking sheets if needed to maintain spacing for proper browning and caramelization.
5. Roasting Time and Monitoring: Roast in the preheated oven for 20-25 minutes, checking around 20 minutes. The carrots should be tender but firm enough to pierce with a fork, and the green beans bright green with a slight snap.
6. Achieve Caramelization: For extra caramelized edges, broil the vegetables for the last 1-2 minutes, watching closely to prevent burning as honey caramelizes quickly under high heat.
7. Rest and Serve: Remove the baking sheet from the oven and let the vegetables rest for 1-2 minutes to allow the glaze to thicken and adhere further. Garnish with chopped fresh parsley or toasted sesame seeds if desired, and serve immediately for best flavor and texture.

Notes

• Use fresh, firm vegetables for the sweetest flavor and best texture.
• Cut vegetables into uniform pieces to ensure even cooking and tenderness.
• Avoid overcrowding the baking sheet to promote roasting instead of steaming.
• Adjust honey or balsamic vinegar quantities to suit sweeter or tangier preferences.
• Add a pinch of red pepper flakes for a modest spicy kick if desired.
• You can substitute honey with maple syrup or agave nectar to make the dish vegan-friendly.
• Glaze can be prepared 2-3 days ahead and stored refrigerated; whisk again before using.
• Leftovers keep well in an airtight container in the fridge for 3-4 days and can be reheated gently in a skillet or oven.
• Frozen vegetables may be used if fully thawed and dried, adjusting roasting time as needed.
• Alternative vinegars like apple cider or red wine vinegar can replace balsamic vinegar, though flavor varies slightly.
• Sautéing is an alternative cooking method for quicker preparation but yields a different texture and less caramelization.
• Grilling is also possible by tossing vegetables and glaze then placing in a grill basket over medium heat for 15-20 minutes, stirring occasionally.

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