Are you looking for a dish that wows your guests without stressing you out? These honey glazed carrots and green beans are the perfect solution for your spring table.
There is something so refreshing about bright, colorful vegetables during a holiday meal. This recipe brings a touch of sweetness that even your pickiest eaters will love. You can have this vibrant side dish ready in under 30 minutes.
Why This Recipe Is a Winner
This recipe is a winner because it balances simple flavors perfectly. The natural sweetness of the honey pairs beautifully with the savory butter. It is a great way to make vegetables feel special without much effort.
Your family will love the tender-crisp texture of every bite. It is also very budget-friendly using common pantry staples. This dish is truly perfect for busy weeknights or elegant holiday gatherings alike.
Simple Cooking Method
We use a smart technique called blanching to keep the colors bright. This ensures your vegetables stay snappy and never turn mushy. Even if you are a beginner, you can master this restaurant-quality finish easily.
The honey-butter glaze comes together in just one skillet. You simply toss the vegetables until they look glossy and delicious. It is a fast and foolproof way to elevate your dinner tonight.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or easy to find. Fresh produce makes the biggest difference in this simple dish.
- 12 oz fresh green beans, trimmed
- 3 large carrots, peeled and cut into 1/4-inch thick batons
- 2 tablespoons unsalted butter
- 2 tablespoons wildflower honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Step-by-Step Instructions
- Bring 3 quarts of salted water to a rolling boil in a large pot.
- Blanch the carrot batons in the boiling water for 3 minutes.
- Add the trimmed green beans to the pot and boil for 4 more minutes.
- Drain the vegetables and shock them in an ice bath immediately.
- Drain the vegetables again and pat them completely dry with a towel.
- Melt the butter in a large skillet over medium heat until foaming.
- Whisk in the honey, salt, and pepper to form a smooth syrup.
- Add the vegetables and increase the heat to medium-high.
- Toss for 3 to 4 minutes until the glaze is thick and glossy.
- Remove from heat, stir in the lemon juice, and serve immediately.
Best Ways to Enjoy It
Serve these vegetables warm alongside a juicy roast chicken or baked salmon. The bright colors look amazing on a white serving platter. They are a wonderful addition to your Easter or Mother’s Day brunch.
For a cozy night in, pair them with creamy mashed potatoes. The honey glaze adds a lovely sweet touch to any savory meal. Your guests will definitely ask you for the recipe!
Storage & Reheating
You can store any leftovers in an airtight container for three days. They keep their flavor well in the refrigerator. To reheat, simply use a skillet over low heat with a splash of water.
Avoid using the microwave if you want to keep that snappy texture. You can also prep the vegetables a day early to save time. Just blanch and store them until you are ready to glaze.
Tips for Best Results
- Don’t skip the ice bath to keep the vegetables bright green.
- Dry the vegetables thoroughly so the glaze sticks to them perfectly.
- Cut your carrot batons evenly for a uniform cooking time.
- Use fresh lemon juice to brighten the flavors at the very end.
- For a holiday crowd, you can easily double this batch.
- Swap wildflower honey for clover honey for a milder sweetness.
- Watch the glaze closely so it doesn’t burn in the skillet.
- Add a pinch of red pepper flakes for a tiny kick.
Easy Flavor Ideas
- Top with toasted almonds for a satisfying, salty crunch.
- Add a teaspoon of fresh thyme for an earthy, herbal aroma.
- Swap the honey for maple syrup for a vegan-friendly version.
- In the summer, try using yellow wax beans for more color.
- Garnish with lemon zest to make the dish look extra fancy.
Common Questions
Can I use frozen vegetables?
Fresh vegetables work best for the perfect snappy texture in this dish. Frozen vegetables can become a bit soft during the glazing process. If you use frozen, skip the blanching step entirely.
How do I know when they are done?
The vegetables should be tender but still have a slight bite. You can test a carrot baton with a fork after blanching. The glaze is ready when it beautifully coats the back of a spoon.
Can I make this ahead of time?
Yes, you can blanch the vegetables up to 24 hours in advance. Keep them in the fridge until you are ready to eat. Then, just do the quick glaze step right before serving.
I hope these honey glazed carrots bring a little extra sunshine to your dinner table. They are a simple joy to cook and even better to eat. Happy cooking!
— Lidia
Ingredients
- 12 oz fresh green beans, trimmed
- 3 large carrots , peeled and cut into 1/4-inch thick batons
- 2 tablespoons unsalted butter
- 2 tablespoons wildflower honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Instructions
- Bring 3 quarts of salted water to a rolling boil in a large pot.
- Blanch the carrot batons in the boiling water for 3 minutes.
- Add the trimmed green beans to the pot and continue boiling for an additional 4 minutes until both vegetables are tender-crisp.
- Drain the vegetables immediately and shock in an ice bath to halt the cooking process, then drain again and pat dry.
- In a large skillet over medium heat, melt the butter until foaming.
- Whisk in the honey, salt, and pepper until a homogenous syrup forms.
- Add the blanched vegetables to the skillet and increase heat to medium-high.
- Toss the vegetables continuously for 3 to 4 minutes until the glaze reduces and provides a glossy, even coating.
- Remove from heat, stir in the lemon juice to balance the acidity, and serve immediately.
