Description
Sweet honey glazed carrots paired with crisp green beans, all coated in a luscious butter glaze. This vibrant, nutritious side dish takes just 25 minutes and pairs perfectly with any protein for weeknight dinners or holiday feasts.
Ingredients
1.5 pounds carrots, peeled and cut into 1/2-inch diagonal slices
12 ounces fresh green beans, trimmed
3 tablespoons unsalted butter, divided
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (or 1 teaspoon fresh)
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped (for garnish)
1/4 cup water
Instructions
1. Wash and peel carrots. Cut into uniform 1/2-inch diagonal slices. Trim green beans and pat completely dry with paper towels. Set aside.
2. Measure out butter, honey, olive oil, and seasonings. Mince garlic and chop fresh parsley for garnish.
3. Heat a large 12-14 inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter, swirling to coat.
4. Once butter melts and foams, add carrot slices in an even layer. Cook for 3-4 minutes without stirring to develop caramelization.
5. Stir carrots once, then add minced garlic. Cook for 30 seconds until fragrant.
6. Add 1/4 cup water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes until carrots are nearly tender.
7. Remove lid and add green beans to the pan with carrots. Increase heat to medium-high.
8. Cook for 3-4 minutes, stirring occasionally, until green beans turn bright green and become tender-crisp. Water should mostly evaporate.
9. Add remaining 2 tablespoons butter, honey, thyme, salt, and pepper. Toss vegetables continuously for 2-3 minutes until coated in glossy glaze.
10. Remove from heat and drizzle with fresh lemon juice. Toss once more to combine.
11. Transfer to serving platter and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
Cut all vegetables uniformly for even cooking—this is the most important step.
Start carrots first, then add green beans midway through. They have different cooking times.
Don’t skip the covered steaming for carrots—it ensures tenderness without burning the glaze.
Pat green beans very dry before cooking to prevent excess moisture from diluting glaze.
Watch heat carefully during final glazing. If honey starts burning, lower heat and add water.
For savory version, reduce honey to 1 tablespoon and add Dijon mustard and fresh herbs.
Store leftovers up to 4 days. Reheat gently in a skillet with a splash of water.
These don’t freeze well. Make fresh or within a day for best texture.
For Asian twist, use sesame oil and soy sauce instead of butter with honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Method: Stovetop, Glazing
- Cuisine: American, Universal
Nutrition
- Serving Size: About 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 11mg
Keywords: honey glazed carrots, glazed green beans, easy vegetable side, holiday vegetables, butter glazed vegetables