Description
How to make honey glazed carrots and green beans with tender vegetables and sweet glaze that transforms any dinner into something special.
Ingredients
Scale
Fresh Vegetables
- 1 pound fresh carrots, peeled and cut into 2-inch pieces
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons fresh thyme leaves, chopped
Honey Glaze Base
- 1/3 cup honey, preferably wildflower or clover
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Seasonings & Aromatics
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/4 cup toasted pecans, chopped for garnish
Instructions
- Prep Vegetables: Cut carrots and green beans into uniform 2-inch pieces. Pat vegetables dry with paper towels to help them caramelize better instead of steaming.
- Make Glaze: Whisk honey, brown sugar, vinegar, and Dijon mustard in a small bowl until smooth. This glaze base can be made hours ahead.
- Sauté Aromatics: Heat olive oil in large skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
- Cook Carrots: Add carrots first since they take longer to cook. Sauté for 5 minutes, stirring occasionally until they start to get tender.
- Add Beans: Toss in green beans with salt and pepper. Cook together for 3-4 minutes until beans are bright green and crisp-tender.
- Glaze Vegetables: Pour honey mixture over vegetables, add butter and thyme. Toss constantly for 2-3 minutes until glaze coats everything beautifully.
- Finish & Serve: Remove from heat, taste for seasoning, and garnish with toasted pecans. Serve immediately while the glaze is still glossy and warm.
Notes
- Don’t add the honey glaze until the very end to prevent burning and bitter flavors.
- Store in refrigerate up to 4 days in an airtight container for best freshness.
- Frozen vegetables work but reduce cooking time by half and pat completely dry.
- Serve immediately while glaze is glossy and vegetables are warm for best presentation.
- Double the glaze recipe if you want extra for drizzling over proteins.
Allergy Information: None
Nutrition
- Calories: 145 calories
- Fat: 6g
- Carbohydrates: 24g
- Protein: 3g