Glossy, tender-crisp, and kissed with honey and lemon, these Honey Glazed Carrots and Green Beans are the easy side that steals the show. They feel restaurant special yet come together on the stovetop in about 20 minutes.
Why You’ll Love This Honey Glazed Carrots and Green Beans
- Fast and fuss free with pantry staples.
- Balanced sweet-salty flavors with bright citrus.
- Vibrant color and perfect tender-crisp texture.
- Kid friendly yet elegant enough for guests.
- Easy to scale for holidays or weeknights.
Honey Glazed Carrots and Green Beans Ingredients & Substitutions
Makes 4 servings. Ready in about 20 minutes.
- 1 lb carrots, peeled and sliced on a bias 1/4 inch thick (baby carrots work too, halve lengthwise if thick)
- 1 lb fresh green beans, trimmed (haricots verts cook a bit faster)
- 2 tbsp unsalted butter (or vegan butter or 1 tbsp butter + 1 tbsp olive oil for higher heat)
- 2 tbsp honey (maple syrup for a vegan swap, or brown sugar to taste)
- 2 cloves garlic, finely minced (or 1 tsp garlic powder if needed)
- 1 tsp lemon zest + 1 tbsp fresh lemon juice (orange works for a warmer citrus note)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- Pinch red pepper flakes, optional for gentle heat
- 1 tbsp chopped fresh parsley or thyme for garnish
Step-by-Step Instructions to Make Honey Glazed Carrots and Green Beans
Prep the vegetables
Peel and bias-cut the carrots for more surface area and prettier presentation. Trim the green beans. Have a colander ready.
Blanch for color and tender-crisp bite
Bring a large pot of well-salted water to a boil. Add carrots and cook 3 minutes. Add green beans to the same pot and cook 2 to 3 minutes more until both are bright and just tender. Drain well. A quick 30 second rinse under cool water stops carryover cooking while keeping the vegetables warm.
Build the honey-lemon glaze
In a large skillet over medium heat, melt butter. Stir in honey, garlic, and lemon zest. Cook 1 to 2 minutes, stirring, until the mixture is glossy and the garlic smells fragrant. If it bubbles vigorously, lower the heat so the honey does not scorch.
Glaze the vegetables
Add the drained carrots and green beans to the skillet with salt, pepper, and red pepper flakes if using. Toss to coat. Cook 2 to 3 minutes, stirring, until the glaze clings and lightly reduces. If it seems too thick, splash in 1 to 2 tsp water. If too thin, let it reduce another minute.
Finish and serve
Turn off the heat. Stir in lemon juice for brightness and sprinkle with parsley or thyme. Taste and adjust salt, pepper, or honey. Serve immediately while glossy.
Tips for Success
- Salt your blanching water like the sea so the vegetables are seasoned from within.
- Cut carrots on a bias so they cook evenly and look beautiful.
- Do not skip the zest. It perfumes the glaze without adding extra liquid.
- Use a wide skillet so moisture evaporates quickly and the glaze reduces instead of steaming.
- For peak shine, toss constantly in the last minute so the honey emulsifies with butter.
Variations of Honey Glazed Carrots and Green Beans
- Maple Dijon: Swap honey for maple and whisk in 1 tsp Dijon.
- Sesame Soy: Add 1 tsp soy sauce and 1 tsp toasted sesame oil, sprinkle with sesame seeds.
- Balsamic Honey: Add 1 tsp balsamic vinegar and finish with cracked pepper.
- Warm Spice: Add 1/8 tsp cinnamon and a pinch of nutmeg for holiday vibes.
- Crunch Factor: Finish with toasted sliced almonds or hazelnuts.
Serving Suggestions: What to Pair with Honey Glazed Carrots and Green Beans
- Roast chicken, turkey, or pork tenderloin
- Seared salmon, baked cod, or garlic shrimp
- Meatloaf, steak, or grilled sausages
- Mashed potatoes, rice pilaf, or quinoa
- Holiday mains with gravy to balance the sweet-savory glaze
Storage & Reheating Instructions
- Fridge: Cool, then store in an airtight container up to 4 days.
- Freezer: Not ideal for texture, but acceptable up to 2 months. Reheat from thawed for best results.
- Reheat: Skillet over medium with a splash of water or butter 2 to 3 minutes, or microwave in 30 second bursts. Refresh with a squeeze of lemon and a drizzle of honey if needed.
Memories Made Around the Table
I started making these on busy school nights, and my kids called them candy vegetables. Now they show up at Thanksgiving, too, quietly winning over the adults while the turkey rests.
FAQs
Can I use frozen vegetables? Yes. Do not thaw. Blanch the frozen carrots and green beans 1 to 2 minutes less, then glaze as directed. Expect slightly softer texture.
How do I make this dairy free? Use olive oil or vegan butter. Add an extra pinch of salt to replace the seasoning lost from butter.
Can I make it ahead? Blanch and drain the vegetables up to 2 days ahead. Reheat in the skillet and make the glaze fresh so it stays glossy.
How do I avoid soggy vegetables? Do not overcook the blanching step, drain well, and use a wide skillet so the glaze reduces quickly.
What if I do not have lemon? Use orange zest and juice, or finish with a splash of apple cider vinegar for brightness.
Final Thoughts
With a handful of ingredients and a smart blanch-then-glaze method, Honey Glazed Carrots and Green Beans turn any dinner into something special. Keep this one in your back pocket for busy nights and big holidays alike.
Honey Glazed Carrots and Green Beans
Equipment
- 1 Large Pot for blanching
- 1 Colander
- 1 Large Skillet wide, for glazing
- 1 Microplane or zester for citrus zest
- 1 Tongs or wooden spoon for tossing
Ingredients
Main
- 1 lb carrots peeled and sliced on a bias 1/4 inch thick; baby carrots ok, halve lengthwise if thick
- 1 lb fresh green beans trimmed; haricots verts cook a bit faster
- 2 tbsp unsalted butter or vegan butter; or 1 tbsp butter + 1 tbsp olive oil for higher heat
- 2 tbsp honey maple syrup or brown sugar to taste work as swaps
- 2 cloves garlic finely minced; or 1 tsp garlic powder
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice orange works for a warmer citrus note
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 1 pinch red pepper flakes optional, for gentle heat
- 1 tbsp fresh parsley or thyme chopped, for garnish
Instructions
Prep the vegetables
- Peel and bias-cut the carrots for more surface area and a pretty presentation. Trim the green beans. Have a colander ready.
Blanch for color and tender-crisp bite
- Bring a large pot of well-salted water to a boil. Add carrots and cook 3 minutes. Add green beans and cook 2 to 3 minutes more until both are bright and just tender. Drain well. Rinse briefly (30 seconds) under cool water to stop cooking while keeping them warm.
Build the honey-lemon glaze
- In a large skillet over medium heat, melt butter. Stir in honey, garlic, and lemon zest. Cook 1 to 2 minutes, stirring, until glossy and fragrant. If it bubbles vigorously, lower the heat to prevent scorching.
Glaze the vegetables
- Add the drained carrots and green beans to the skillet with salt, pepper, and red pepper flakes (if using). Toss to coat. Cook 2 to 3 minutes, stirring, until the glaze clings and lightly reduces. If too thick, add 1 to 2 teaspoons water; if too thin, reduce another minute.
Finish and serve
- Turn off heat. Stir in lemon juice and sprinkle with parsley or thyme. Taste and adjust salt, pepper, or honey. Serve immediately while glossy.