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Honey Glazed Carrots and Green Beans

Honey Glazed Carrots and Green Beans

A quick and beautiful vegetable side dish, Honey Glazed Carrots and Green Beans combine buttery richness and natural sweetness for a glossy, flavorful plate that works for holidays, potlucks, or busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 178
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups sliced carrots (use rainbow carrots if available)
  • 3 cups fresh green beans, trimmed
  • 3 tbsp honey
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced (optional)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1 tsp fresh thyme (optional, for garnish)

Equipment

  • large pot
  • skillet
  • mixing spoon or spatula
  • strainer or slotted spoon
  • large bowl (for ice bath)

Method
 

  1. Boil a large pot of salted water. Add carrots and green beans and blanch for 3–4 minutes. Immediately transfer to a bowl of ice water to stop cooking and preserve color and texture.
  2. In a large skillet, heat butter and olive oil over medium heat. Add honey and stir until melted. Add garlic, if using, and sauté for 1 minute until fragrant.
  3. Drain the vegetables and add them to the skillet. Toss well to coat evenly in the glaze. Cook for 5–7 minutes, stirring occasionally, until tender and glossy.
  4. Sprinkle with salt, pepper, and thyme. Toss again and serve hot.

Nutrition

Calories: 178kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 330mgPotassium: 430mgFiber: 4gSugar: 15gVitamin A: 16500IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Notes

Swap honey for maple syrup for a vegan version. Add lemon zest for brightness or red pepper flakes for heat. Prep ahead by blanching vegetables and storing separately from the glaze. For added texture, top with toasted nuts just before serving.

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