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- 2 cups baby carrots, peeled - 2 cups green beans, trimmed - 3 tablespoons honey - 2 tablespoons unsalted butter - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Zest of 1 lemon These ingredients make a bright and tasty side dish. The carrots bring sweetness, while the green beans add crunch. Honey provides a sticky glaze that makes everything shine. Butter and olive oil give the dish a rich flavor. Fresh thyme adds a hint of earthiness. Lastly, lemon zest brightens the taste and leaves a lasting impression. Each element works together to create a delicious balance. {{ingredient_image_2}} Start by boiling a large pot of salted water. Add 2 cups of peeled baby carrots. Cook them for about 5 minutes. The carrots should begin to soften, but stay firm. After 5 minutes, add 2 cups of trimmed green beans to the pot. Cook for another 3 to 4 minutes. Both the carrots and green beans should be bright in color and tender yet crisp. Drain the veggies in a colander. Quickly plunge them into a bowl of ice water. This stops the cooking. Let them cool for a few minutes, then drain again. In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. This mix adds flavor and richness to your dish. Add the blanched carrots and green beans to the skillet. Sauté them for 2 to 3 minutes. This warms them up and allows the flavors to combine. Drizzle 3 tablespoons of honey over the vegetables. Sprinkle in salt, pepper, and 1 teaspoon of fresh thyme leaves. Stir well to coat the veggies evenly in the glaze. Continue to cook for another 2 to 3 minutes. This lets the glaze caramelize slightly, giving the dish a rich and sweet flavor. Right before serving, add the zest of 1 lemon. This brightens the dish and adds a fresh note. Mix everything together well. - Choosing the Right Vegetables Use fresh, vibrant baby carrots and green beans. Look for bright colors and firm textures. This choice makes your dish visually appealing and tasty. - Adjusting Sweetness Honey can vary in sweetness. Start with three tablespoons, then taste. If you want it sweeter, add a bit more. Remember, balance is key. - Adding a Crunch Factor For added texture, try adding chopped nuts. Almonds or walnuts work well. Toast them lightly in a pan for extra flavor. This gives your dish a nice crunch. These tips will help elevate your honey glazed carrots and green beans. Enjoy experimenting with flavors! Pro Tips Blanching Vegetables: Blanching the carrots and green beans not only helps to retain their vibrant colors but also ensures they maintain a crisp texture. Make sure to plunge them into ice water immediately after boiling. Choosing Honey: Opt for a high-quality, raw honey for the best flavor. Different types of honey can impart unique tastes, so feel free to experiment with varieties like clover or wildflower. Add Extra Flavor: For an added depth of flavor, consider incorporating a splash of balsamic vinegar or a sprinkle of crushed red pepper flakes along with the honey glaze. Serving Suggestions: These honey-glazed carrots and green beans pair beautifully with roasted meats or as part of a festive holiday spread. Garnishing with toasted nuts can also add a delightful crunch. {{image_4}} Variation 1: Adding Garlic You can easily add garlic to boost the flavor. Just mince 2-3 cloves and sauté them with the butter and olive oil. The garlic gives a nice depth to the honey glaze. It pairs well with the sweetness of the honey. You will love this savory twist! Variation 2: Using Different Herbs Switching herbs can change the taste of your dish. Try rosemary for a strong, earthy flavor. You can also use parsley for a fresh, bright note. Just chop a tablespoon of fresh herbs before adding them. This tweak makes your carrots and beans even more special! Alternative Sweeteners If you want a different sweet taste, use maple syrup instead of honey. It will give a rich, unique flavor. Adjust the amount to your liking. Start with 2 tablespoons and add more if needed. Different Types of Vegetables You can swap out baby carrots and green beans for other veggies. Asparagus and peas work great too. These swaps keep your dish fresh and exciting. Just remember to cook them until tender. Enjoy the new flavors that come with these changes! Refrigeration Tips Store leftover honey glazed carrots and green beans in an airtight container. Keep them in the fridge. They stay fresh for about three days. To avoid sogginess, do not cover them tightly while they cool. Freezing Guidance You can freeze these veggies, but they might lose some crunch. Place them in a freezer-safe bag. Press out extra air before sealing. They will last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Best Methods for Reheating The best way to reheat honey glazed carrots and green beans is on the stove. Heat a pan over medium heat. Add a splash of water to keep them moist. Stir often until they are hot. You can also use a microwave. Place them in a bowl and cover with a damp paper towel. Heat in short bursts, stirring in between. Avoiding Sogginess To avoid sogginess, do not overheat. If they start to get mushy, that means they are done. Be mindful of the time, especially if using a microwave. You can serve honey glazed carrots and green beans with many dishes. They pair well with roasted chicken or grilled fish. Try them with steak for a hearty meal. You can also add them to a buffet or holiday dinner. Their sweet and savory flavor adds a nice touch. You can store honey glazed carrots and green beans in the fridge for up to four days. Keep them in an airtight container to maintain freshness. If you want to store them longer, consider freezing them. They can last in the freezer for up to three months. Yes, you can make this recipe ahead of time. Prepare the carrots and green beans and store them in the fridge. You can sauté and glaze them right before serving. This way, you save time and still enjoy a fresh taste. This post covered how to make honey glazed carrots and green beans. We listed the key ingredients, shared simple cooking steps, and discussed tips for the best results. Variations can spice up the dish, while storage info ensures freshness later. Embrace this tasty recipe at your next meal. It’s easy, delicious, and sure to impress. Enjoy cooking and experimenting with different flavors!

Honey Glazed Carrots and Green Beans

A delightful side dish featuring tender baby carrots and green beans glazed with honey and thyme.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 120 kcal

Ingredients
  

  • 2 cups baby carrots, peeled
  • 2 cups green beans, trimmed
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 zest of lemon

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the peeled baby carrots and cook for about 5 minutes until they start to become tender.
  • After 5 minutes, add the green beans to the pot and cook everything for another 3-4 minutes until both the carrots and beans are bright in color and tender but still slightly crisp.
  • Drain the vegetables in a colander and transfer them to a bowl of ice water to stop the cooking process. Let them cool, then remove from the cold bowl and drain again.
  • In a large skillet, melt the butter and olive oil over medium heat.
  • Add the blanched carrots and green beans to the skillet and sauté for about 2-3 minutes until they are warmed through.
  • Drizzle the vegetables with honey and sprinkle with thyme, salt, and pepper. Toss everything well so the vegetables are evenly coated with the honey glaze.
  • Cook the vegetables for another 2-3 minutes to allow the glaze to caramelize slightly.
  • Just before serving, add the lemon zest and mix everything well again.

Notes

Serve on a large platter and garnish with additional thyme leaves or lemon wedges for a pop of color.
Keyword carrots, green beans, honey glaze, vegetable side