Description
This easy holiday side dish features tender carrots and crisp green beans tossed in a glossy honey-butter glaze with a hint of garlic and lemon. It’s a crowd-pleaser that’s quick to make and perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Peel and slice the carrots into 1/4-inch thick rounds. Trim the ends off the green beans and cut into 2-inch pieces. Try to keep everything roughly the same size for even cooking.
- Bring a large pot of salted water to a boil. Add the sliced carrots and blanch for 3-4 minutes, until just barely tender.
- Add the green beans to the same pot with the carrots and blanch both together for another 2-3 minutes, until the beans are bright green and crisp-tender.
- Immediately drain the veggies using a colander or slotted spoon, then transfer to a bowl of ice water to stop the cooking. After 2 minutes, drain well and pat dry with a clean towel.
- In a large skillet over medium heat, melt the butter and olive oil. Add the minced garlic and cook, stirring, for 30 seconds until fragrant but not browned.
- Add the blanched carrots and green beans to the skillet. Drizzle in the honey and lemon juice. Season with salt and black pepper. Toss well to coat.
- 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 the pan looks too dry, add a splash of water or broth.
- Taste and adjust seasoning. Remove from heat. Garnish with toasted almonds, chopped parsley, or lemon zest if desired. Serve hot or warm.
Notes
For a vegan version, use maple syrup instead of honey and plant-based butter or all olive oil. Dry the veggies well before glazing for best results. Garnish with fresh herbs or nuts for extra flavor and crunch. You can prep the veggies a day ahead and glaze before serving. For a roasted variation, toss veggies in the glaze and roast at 425°F for 18-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of recipe (approx. 1 cup)
- Calories: 110
- Sugar: 13
- Sodium: 200
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Keywords: honey glazed carrots, green beans, holiday side dish, easy vegetables, gluten-free, vegetarian, Thanksgiving, Easter, quick side, healthy comfort food