Honey Glazed Carrots and Green Beans Recipe
A delicious and vibrant side dish featuring fresh carrots and green beans roasted to tender-crisp perfection and coated in a luscious honey glaze with balsamic vinegar, garlic, and thyme. This recipe brings out the natural sweetness of the vegetables with a beautiful caramelized finish and a perfect balance of savory and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 pound fresh carrots
- 1 pound fresh green beans
Honey Glaze
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnishes
- Chopped fresh parsley
- Toasted sesame seeds
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Wash and trim the green beans by snapping off the stem ends. Peel whole carrots and cut them into roughly 1-inch thick diagonal pieces. If using baby carrots, use them whole or halve thick ones lengthwise. Ensure carrots and green beans are roughly the same size for even cooking.
- Make the Honey Glaze: In a small bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and freshly ground black pepper until well combined and emulsified. Adjust seasonings as needed for balanced flavor.
- Coat the Vegetables: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently but thoroughly to coat every piece evenly, ensuring a glistening finish.
- Roast the Vegetables: Spread the glazed vegetables in a single layer on a large baking sheet, avoiding overcrowding. Use two baking sheets if necessary to ensure proper heat circulation and browning.
- Roasting Time and Monitoring: Roast in the preheated oven for 25 minutes or until carrots are tender-crisp and green beans are bright green with slight tenderness. Begin checking at 20 minutes to avoid overcooking.
- Achieve Caramelization: For extra caramelization, broil the vegetables for the final 1-2 minutes while watching closely to prevent burning, allowing the honey glaze to develop a rich golden color.
- Rest and Serve: Remove from oven and let the vegetables rest for 1-2 minutes to thicken the glaze. Garnish with chopped fresh parsley or toasted sesame seeds if desired, then serve immediately.
Notes
- Using whole carrots cut into uniform pieces ensures even roasting and better flavor compared to pre-cut baby carrots.
- If fresh thyme is available, substitute 1 teaspoon dried thyme with 1 tablespoon chopped fresh thyme for a brighter herbal note.
- To prevent overcrowding and steaming, use two baking sheets if necessary to maintain a single layer of vegetables.
- Keep a close eye during broiling as honey can burn quickly under high heat.
- Substitute balsamic vinegar with apple cider vinegar for a different but still balanced acidity.
- Garnishes add a nice pop of color and texture but are optional depending on preference.
