Honey Glazed Carrots & Green Beans
Bright, glossy, and impossibly simple, this honey-glazed vegetable side elevates weeknight dinners and holiday spreads alike.
Ingredients
Vegetables
- 1 pound carrots, peeled and sliced Use firm, brightly colored carrots for the best flavor.
- 1 pound green beans, trimmed Fresh green beans should be pliable; snap to test freshness.
Glaze Ingredients
- 2 tablespoons olive oil Extra-virgin olive oil adds flavor.
- 1/4 cup honey Mild-flavored liquid honey works best.
- 2 tablespoons lemon juice Substitution with orange juice can add a citrus twist.
- 1 teaspoon ground cinnamon Adds warm spice notes.
- 1/2 teaspoon ground nutmeg For a cozy finish.
- Salt and pepper to taste Season to preference.
- 1 tablespoon chopped fresh parsley, for garnish Adds a bright finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Combine the sliced carrots and trimmed green beans in a large bowl. Toss with olive oil, honey, lemon juice, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the coated vegetables in a single layer on a rimmed baking sheet, avoiding overcrowding.
Cooking
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until carrots are tender and caramelized and green beans are tender-crisp.
- Remove from oven and transfer to a serving dish.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For best texture and shine, serve warm. Refrigerate leftovers in an airtight container for up to 4 days. Avoid adding parsley before roasting to retain its color.