Some recipes just feel like a hug on a plate, and honey glazed carrots and green beans are one of those. I still remember my mom pulling a tray of glossy roasted veggies out of the oven at Christmas—sweet, savory, and so inviting, they disappeared faster than the turkey. Today, I make this same dish whenever I want something cozy, colorful, and a little nostalgic.
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Ingredients You’ll Need
I always start with fresh, crisp vegetables because they make the biggest difference. One pound each of carrots and green beans is just right for family dinners. If I’m in a pinch, I’ll use frozen veggies—just thaw and dry them first.
Honey is the magic here. I love using local wildflower honey from the farmers’ market, but maple syrup works when I want a vegan twist. Olive oil, balsamic vinegar, garlic, and thyme give that perfect balance of sweet and tangy.
I like to finish with parsley for color or sesame seeds if I’m serving this at a potluck. Both add that “just a little extra” touch that makes people ask for the recipe.
How to Make Honey Glazed Carrots and Green Beans
Prep the Vegetables
Growing up, my mom always told me: “Even cuts, even cooking.” She was right. I trim the beans, slice carrots into 1-inch pieces, and preheat the oven to 400°F. This simple step keeps everything tender but never mushy.
Mix the Honey Glaze
In a bowl, I whisk olive oil, honey, balsamic vinegar, garlic, thyme, salt, and pepper. I usually taste the glaze—sometimes I’ll sneak in a splash more vinegar if I want extra zing. The smell reminds me of Sunday afternoons when we’d mix marinades together in our tiny kitchen.
Roast Until Tender
I coat the veggies and spread them out on a parchment-lined pan. Don’t crowd them—I learned the hard way that too many veggies steam instead of roast. After 20–25 minutes, the edges caramelize beautifully. If I’m feeling fancy, I broil for 1–2 minutes at the end.
Serve and Garnish
Once out of the oven, I let them rest briefly. A sprinkle of parsley makes them look holiday-ready. When I first made this dish for Thanksgiving, my aunt swore they were “too pretty to eat”—but that didn’t stop her from going back for seconds.
Serving Suggestions
These veggies pair with just about anything. I love them with roasted chicken or pork chops, but they shine just as well next to salmon. For something cozy, I often serve alongside creamy mashed potatoes—the mix of sweet and creamy is unbeatable.
During the holidays, this recipe sits proudly beside the ham and turkey. It’s such a perfect side dish for holiday dinners, especially because it brings color to the table. I’ve even served leftovers cold in a salad the next day—it still tastes amazing.
And if you’re looking for a hearty meal, try it with a cozy main dish to pair with roasted vegetables like my ground beef stroganoff. The sweet veggies cut through the richness in the best way.
Recipe Tips for the Best Results
Over the years, I’ve learned a few tricks to make this dish foolproof. First, keep cuts uniform—it saves you from underdone carrots or overcooked beans. Second, don’t overcrowd the baking sheet. I once did that at a family brunch, and everything came out limp instead of crisp.
For herbs, thyme is classic, but rosemary or smoked paprika make it taste like a brand-new recipe. And when I’m short on time, I sauté the veggies in a skillet with the glaze. It’s not quite as caramelized but still delicious.
If I’m prepping ahead for guests, I make the glaze in the morning. When it’s dinner time, I just toss and roast. That little bit of planning always saves me when the kitchen gets busy.
Nutrition & Cooking Time
This dish is proof that healthy can taste indulgent. Each serving is about 120–150 calories, with 7–9g of fat from the olive oil. That’s it—and you still get all that glossy, sweet flavor.
It serves six, making it perfect for family dinners or potlucks. Prep takes around 15 minutes, roasting 20–25, for a total of 35–40 minutes. Honestly, it’s the kind of side dish that feels special but doesn’t chain you to the stove.
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Honey Glazed Carrots and Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Sweet, savory, and glossy, these honey glazed carrots and green beans are roasted until tender with a tangy honey-balsamic glaze. Perfect for holidays, potlucks, or quick weeknight dinners.
Ingredients
1 lb fresh carrots (baby or whole, cut into 1-inch pieces)
1 lb fresh green beans (trimmed)
3 tbsp olive oil (extra virgin preferred)
3 tbsp honey (local or wildflower; maple syrup or agave for vegan)
2 tbsp balsamic vinegar (or apple cider/red wine vinegar)
2 cloves garlic (minced)
1 tsp dried thyme (or 1 tbsp fresh)
Salt and freshly ground black pepper, to taste
Optional garnish: parsley or toasted sesame seeds
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash and trim green beans; peel and cut carrots into 1-inch pieces.
3. Whisk olive oil, honey, balsamic vinegar, garlic, thyme, salt, and pepper.
4. Toss vegetables in glaze until evenly coated.
5. Spread on baking sheet in a single layer (avoid overcrowding).
6. Roast 20–25 minutes, stirring halfway.
7. Optional: broil 1–2 minutes for caramelization.
8. Let rest briefly, garnish, and serve.
Notes
Thaw and dry frozen vegetables before roasting.
Adjust sweetness and acidity in glaze to taste.
Swap thyme with rosemary, oregano, or smoked paprika for variations.
Make ahead: prep glaze and veggies separately, toss before roasting.
Reheat in oven or skillet; avoid microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 120–150
- Sugar: 7g
- Sodium: 120mg
- Fat: 7–9g
- Saturated Fat: 1g
- Unsaturated Fat: 6–8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
FAQ About Honey Glazed Carrots and Green Beans
Can I use frozen vegetables?
Yes! Just thaw and pat them dry. I’ve done this during a hectic week, and while they don’t get quite as crisp, the flavor is still fantastic.
Can I make this recipe vegan?
Absolutely. Swap the honey for maple syrup or agave. The first time I tried it with maple, my husband actually preferred it—he said it tasted “like Christmas on a plate.”
How do I store leftovers?
Refrigerate for up to 3–4 days. I avoid the microwave because it softens them too much. A quick reheat in the oven or skillet brings them right back to life.