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.