Honey Glazed Carrots and Green Beans Recipe – Easy Holiday Side Dish

Name: Honey Glazed Carrots and Green Beans
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 pound carrots, peeled and cut into 1/4-inch thick slices; 1 pound green beans, trimmed and cut into 2-inch pieces; 3 tablespoons honey; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves fresh garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Optional: toasted sliced almonds, for garnish; Optional: fresh chopped parsley or dill, for garnish; Optional: zest from half a lemon, for garnish

By:

Mala

September 10, 2025

honey glazed carrots and green beans - featured image

Jump to Recipe·Print Recipe

You know that moment when a dish hits the table and suddenly everyone forgets about the main course? That’s exactly what happens every time I serve these honey glazed carrots and green beans. There’s just something magical about the glossy, golden glaze clinging to perfectly tender vegetables, catching the light and making you want to dig in right away. Honestly, the sweet aroma of honey mingling with a hint of butter is enough to pull everyone into the kitchen—my kids come running, and even my veggie-skeptic husband “taste-tests” more than his fair share.

I first stumbled upon this honey glazed carrots and green beans recipe out of pure necessity. It was the holidays, the turkey was still roasting, and I realized my original side dish plan had gone up in smoke (literally—burnt rice, oops). With just carrots, green beans, and a squeeze bottle of honey on hand, I threw caution to the wind and began experimenting. The result? A side dish so good, my family now requests it for every big dinner—and honestly, for weeknights, too.

This recipe checks all my boxes: simple, wholesome, and utterly delicious. The sweetness of the honey plays off the slight earthiness of the carrots and the crisp, fresh bite of the green beans. It’s the kind of dish that works for busy families, picky eaters, or anyone trying to add a little color to their plate. Plus, it’s a breeze to pull together, whether you’re prepping for a holiday crowd or just need a quick veggie fix on a Tuesday night. After testing and tweaking this honey glazed carrots and green beans recipe at least a dozen times (yes, really), I can promise you: this will earn a spot in your regular rotation.

Why You’ll Love This Honey Glazed Carrots and Green Beans Recipe

Quick & Easy: Ready in under 25 minutes, this side dish saves the day when you need something impressive but don’t want to fuss over a hot stove all evening.
Simple Ingredients: No hard-to-find items or endless shopping lists—just a handful of pantry staples and fresh veggies you probably already have.
Perfect for Any Occasion: Whether you’re planning a laid-back weeknight dinner or a festive holiday feast, these honey glazed carrots and green beans fit right in. I make them for Thanksgiving, Easter, and even summer cookouts.
Crowd-Pleaser: I haven’t met a single person who can resist the glossy, sweet glaze. Even my niece, who usually avoids anything green, devours her serving!
Unbelievably Delicious: The combination of tender carrots, crisp green beans, and sticky honey-butter is just next-level comfort food. Trust me, it’s the kind of flavor that makes you want to swipe the serving spoon for a “taste test.”

What sets this recipe apart? For one, I blanch the veggies before tossing them in the honey glaze, so you get that perfect texture—no soggy beans, no chewy carrots. The honey glaze is whisked with just a splash of fresh lemon juice and a pinch of garlic, giving depth without overpowering the natural sweetness of the veggies. I’ve tried other versions, but nothing beats this balance of sweet, tangy, and savory.

Honestly, it’s more than just a side dish—it’s the kind of recipe that steals the spotlight. Whether you’re impressing guests or just treating yourself to something colorful and delicious, these honey glazed carrots and green beans bring a little joy to the table every time. And, yes, they’re healthy comfort food at its best—simple, fast, and bursting with flavor.

What Ingredients You Will Need for Honey Glazed Carrots and Green Beans

This recipe uses simple, wholesome ingredients to deliver bold flavor and that irresistible glossy finish. Most of these are pantry or fridge staples, so you might not even need a grocery run.

Carrots, peeled and cut into 1/4-inch thick slices (about 1 pound / 450g) – For the sweetest flavor, go for fresh, firm carrots. I prefer rainbow carrots when I find them at the farmers market for extra color.
Green Beans, trimmed and cut into 2-inch pieces (about 1 pound / 450g) – Choose bright green, crisp beans. If you can only find frozen, that works too—just thaw and pat dry before using.
Honey (3 tablespoons / 60g) – Any mild honey works, but wildflower or clover honey add a lovely floral note. Local honey always tastes best in my opinion!
Unsalted Butter (2 tablespoons / 28g) – Adds richness and helps the glaze cling. You can sub with vegan butter if needed.
Olive Oil (1 tablespoon / 15ml) – Helps sauté the garlic and gives a subtle savory depth.
Fresh Garlic, minced (2 cloves) – Don’t skip this! It makes the glaze irresistible. If you’re in a pinch, 1/2 teaspoon garlic powder will do.
Lemon Juice (1 tablespoon / 15ml, freshly squeezed) – Balances the sweetness and adds a bright finish. A splash of apple cider vinegar works if you’re out of lemons.
Kosher Salt (1/2 teaspoon / 3g) and Freshly Ground Black Pepper (1/4 teaspoon / 1g) – For seasoning. Adjust to taste.
Optional Garnishes:
- Toasted sliced almonds (for crunch)
- Fresh chopped parsley or dill (for a burst of color and herby freshness)
- Zest from half a lemon (for extra brightness)

Ingredient tips:

Carrots: If you’re short on time, baby carrots work in a pinch (just halve them for even cooking).
Green Beans: Haricot verts cook a bit faster, so check them a minute or two earlier.
Honey: For a vegan version, swap in maple syrup—slightly different but still delicious.
Butter/Oil: Use all olive oil for a dairy-free or lighter option.

I’ve tried this with a splash of orange juice instead of lemon—also fantastic! Feel free to get creative with herbs or spices based on what you love or have on hand.

Equipment Needed

Large Pot – For blanching the carrots and green beans. Any big soup or pasta pot works. If you’re short on pots, do the veggies in batches.
Colander or Slotted Spoon – For draining the veggies quickly after blanching. I love my collapsible colander for easy storage.
Large Skillet or Sauté Pan – To toss the veggies with the honey glaze. Nonstick is easiest for cleanup, but stainless steel gives great caramelization.
Sharp Chef’s Knife and Cutting Board – For prepping veggies. If you have a mandoline, you’ll fly through slicing the carrots.
Measuring Spoons and Cups – For accuracy with the honey and seasonings.
Wooden Spoon or Heatproof Spatula – For stirring the glaze and tossing the veggies.

If you don’t have a skillet big enough, split the batch or use a wok. I’ve even used a heavy roasting pan on the stovetop in a pinch! For easy cleanup, soak pans in warm water right after serving—sticky honey comes off so much easier that way.

How to Make Honey Glazed Carrots and Green Beans

Prep the Veggies:

Peel and slice the carrots into 1/4-inch thick rounds (about 0.5cm). Trim the ends off the green beans and cut into 2-inch (5cm) pieces. Try to keep everything roughly the same size so they cook evenly. This takes about 10 minutes.
Blanch the Carrots:

Bring a large pot of salted water to a boil. Add the sliced carrots. Blanch for 3-4 minutes, until just barely tender (they should still have a little bite). Don’t walk away—overcooked carrots get mushy fast!
Add the Green Beans:

Toss the green beans into the same pot with the carrots. Blanch both together for another 2-3 minutes. The beans should turn bright green and feel crisp-tender when you bite one.
Drain and Shock:

Immediately drain the veggies using a colander or slotted spoon, then transfer to a bowl of ice water to stop the cooking. This keeps the colors vivid and the texture just right. After 2 minutes, drain well and pat dry with a clean towel.
Make the Honey Glaze:

In a large skillet over medium heat, melt 2 tablespoons (28g) unsalted butter and 1 tablespoon (15ml) olive oil. Add the minced garlic and cook, stirring, for 30 seconds—just until fragrant, not browned.
Glaze the Veggies:

Add the blanched carrots and green beans to the skillet. Drizzle in 3 tablespoons (60g) honey and 1 tablespoon (15ml) lemon juice. Season with 1/2 teaspoon (3g) kosher salt and 1/4 teaspoon (1g) black pepper. Toss well to coat every piece.
Cook Until Glossy:

Sauté for 2-4 minutes, stirring gently, until the glaze thickens slightly and clings to the veggies. The carrots and beans should be fork-tender but not mushy. If things look too dry, add a splash of water or broth.
Finish and Serve:

Taste and adjust seasoning. Remove from heat. For extra flair, sprinkle on toasted almonds, chopped parsley, or a little lemon zest. Serve hot or warm—honestly, I’ve nibbled them cold from the fridge and they’re still amazing.

Troubleshooting Tips: If your glaze separates, just whisk in a teaspoon of hot water until smooth. If the veggies overcook, plunge them into ice water and drain—this helps rescue texture. And don’t skip patting the veggies dry before glazing, or the sauce will slide right off.

Personal tip: Sometimes I prep the veggies a day ahead and just glaze right before serving—it saves time and keeps dinner stress-free.

Cooking Tips & Techniques

Don’t Overcook: The biggest mistake is letting the veggies get limp. Always set a timer for blanching and check often—crisp-tender is the goal.
Dry Well Before Glazing: If the carrots and beans are wet, the glaze won’t stick. I learned this the hard way after my first batch turned out watery.
Layer Flavors: Sautéing the garlic in butter before adding the honey deepens the flavor without burning. If you like a hint of spice, add a pinch of crushed red pepper flakes with the garlic.
Balance the Sweetness: If your honey is especially sweet, up the lemon juice just a touch. I sometimes add a sprinkle of flaky salt at the end for that sweet-savory pop.
Multitasking: While the veggies blanch, get your glaze ingredients measured and ready. This makes everything move quickly and smoothly.
Consistency for Success: Cut veggies evenly so they cook at the same rate. If you want extra sheen, toss in a half tablespoon more butter right at the end.

I’ve made every mistake on the list—burnt garlic, mushy beans, watery glaze. Each time, I picked up a little trick to make it better. Don’t stress if it’s not perfect the first time; trust your senses and taste as you go. These honey glazed carrots and green beans are forgiving!

Variations & Adaptations

Vegan Version: Swap butter for vegan margarine or use all olive oil, and use maple syrup instead of honey. The flavor is a touch different, but still totally delicious—I do this often for plant-based friends.
Spicy-Sweet: Add a pinch of cayenne or crushed red pepper flakes to the glaze. My husband likes it with a little heat, especially alongside roasted meats.
Herb Lovers: Stir in a tablespoon of fresh chopped thyme, dill, or tarragon at the end. In spring, I love using fresh chives from the garden.
Gluten-Free: This recipe is naturally gluten-free—just double-check your butter and honey brands if you’re sensitive.
Nut-Free Adaptation: Skip the almond garnish or try toasted pumpkin seeds for crunch.
Roasted Variation: Instead of blanching and sautéing, toss the veggies in the glaze and roast at 425°F (220°C) for 18-20 minutes, stirring halfway. The glaze caramelizes and the veggies pick up a slight char—so good!

Personally, I sometimes add a handful of dried cranberries or pomegranate seeds for color and a tart pop—especially around the holidays. The beauty of this honey glazed carrots and green beans recipe is how easy it is to make your own.

Serving & Storage Suggestions

These honey glazed carrots and green beans are best served warm, straight from the skillet. I love piling them onto a platter and finishing with a sprinkle of fresh herbs and toasted almonds for a touch of elegance—honestly, they look gorgeous on any holiday table or Sunday dinner spread.

Pair with roasted chicken, ham, turkey, or even a hearty vegetarian main. They’re also fantastic next to creamy mashed potatoes or a wild rice pilaf. For beverages, a crisp white wine or sparkling cider is a natural match.

Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. To reheat, just warm gently in a skillet over low heat with a splash of water or broth to revive the glaze. You can microwave in short bursts, but stir in between so they heat evenly.

If you want to freeze, skip the glaze step, freeze the blanched veggies, then glaze after thawing for best results. Honestly, the flavors deepen overnight, so leftovers taste even better the next day—if you have any left!

Nutritional Information & Benefits

One serving (about 1/6 of the recipe) provides roughly 110 calories, 3g fat, 20g carbs, 3g fiber, and 2g protein. The real stars here are the vitamins and antioxidants—carrots bring loads of beta-carotene (hello, eye health!), while green beans offer vitamin K, folate, and a boost of fiber.

This honey glazed carrots and green beans recipe is naturally gluten-free and can easily be made dairy-free and vegan with a few swaps. It’s a great way to sneak extra veggies into your meal—my kids never complain when they’re coated in sweet, sticky glaze. Allergens to note: dairy (from butter) and nuts (if garnishing with almonds), but both are easy to omit or substitute.

Honestly, I feel good serving this to my family—comfort food with a healthy twist is always a win in my book.

Conclusion

If you’re looking for a side that’s colorful, crave-worthy, and just plain easy, this honey glazed carrots and green beans recipe is your answer. It’s the kind of dish that turns veggies into the main event—sweet, savory, and always a hit, whether it’s a holiday or just dinner for two.

Don’t be afraid to make it your own! Try different herbs, play with the sweetener, or add your favorite crunchy topping. I love how this recipe brings everyone together around the table—there’s just something about sharing good food, you know?

Give it a try, leave me a comment about your favorite twist, or share your version on Pinterest—nothing makes my day more than hearing how these honey glazed carrots and green beans become a new family favorite. Happy cooking, and here’s to more delicious, colorful meals!

FAQs About Honey Glazed Carrots and Green Beans

Can I make honey glazed carrots and green beans ahead of time?

Yes! Blanch the veggies a day ahead, store in the fridge, and glaze just before serving. They reheat beautifully and save you time on busy days.

What’s the best way to keep the veggies bright and crisp?

Plunging the blanched carrots and green beans into ice water right after cooking locks in color and texture. Dry them well before glazing for the best result.