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Honey Glazed Carrots and Green Beans in a plate

Honey Glazed Carrots and Green Beans

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g fresh carrots, peeled and sliced diagonally into 1/2-inch coins
  • 1 lb 450g fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons raw honey plus 1 teaspoon kept separate for finishing
  • 2 cloves garlic finely minced (optional)
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh lemon juice optional garnish
  • 1 teaspoon fresh thyme leaves optional garnish

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small mixing bowl, vigorously whisk together the extra virgin olive oil, raw honey, minced garlic, sea salt, and black pepper until completely emulsified.
  3. Place your sliced carrots and trimmed green beans directly onto the prepared baking sheet. Pour the liquid honey glaze over the top and toss thoroughly using tongs or your hands until every vegetable is evenly coated.
  4. Spread the vegetables out across the pan so they sit in a single, even layer without crowding.
  5. Roast in the preheated oven for 15 to 20 minutes, making sure to stir the vegetables halfway through to ensure even caramelization and prevent scorching.
  6. Remove the pan from the oven when the carrots are fork-tender and the green beans are slightly blistered at the edges.
  7. Transfer to a serving dish, drizzle with the remaining teaspoon of fresh honey, splash with fresh lemon juice, garnish with fresh thyme leaves, and serve warm.

Notes

  • Size Matters: Cut carrot slices to a uniform 1/2-inch thickness so they cook through at the exact same rate as the green beans.
  • Don't Crowd the Pan: Spread the vegetables in a single layer with space between them; overcrowding traps steam, making the veggies soggy instead of caramelized.
  • Watch the Sugar: Honey burns easily. Keep the oven at 400°F (200°C) and toss the vegetables halfway through roasting to prevent scorching.
  • Vegan Adaptation: Swap the raw honey for an equal amount of pure maple syrup or agave nectar.
  • Prep Ahead: Wash, chop, and trim the vegetables up to 24 hours in advance. Store them in an airtight container lined with a paper towel, then toss with the glaze just before roasting.