Dessert

Honey Glazed Carrots and Green Beans Recipe

BySana Jeannette January 3, 2026January 3, 2026

Introduction

Honey Glazed Carrots & Green Beans is a simple, flavorful side dish that brings out the natural sweetness of fresh vegetables. The combination of honey, balsamic vinegar, and herbs creates a beautiful caramelized glaze perfect for any meal.

This image shows a close-up view of cooked baby carrots and green beans mixed together on a white plate with a gold and brown floral rim design. The baby carrots are bright orange and glossy with tiny specks of black pepper and herbs visible on their smooth surface. The green beans are vibrant green, slender, and shiny, tossed evenly throughout with the carrots. The vegetables appear lightly coated with oil or butter, giving them a slightly wet and glossy texture. The plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh carrots
1 pound fresh green beans

3 tablespoons olive oil
3 tablespoons honey

2 tablespoons balsamic vinegar
2 cloves garlic, minced

1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Optional garnishes: chopped fresh parsley or toasted sesame seeds

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and trim the green beans by snapping off the stem ends. Peel whole carrots and cut them into roughly 1-inch thick diagonal pieces. If using baby carrots, leave them whole or halve thick ones lengthwise. Make sure carrots and green beans are similar in size for even cooking.
Step 2: In a small bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and freshly ground black pepper until well combined and emulsified. Adjust seasoning to taste.
Step 3: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over them and toss gently but thoroughly to coat all pieces evenly.

Step 4: Spread the glazed vegetables in a single layer on a large baking sheet. Avoid overcrowding to ensure proper roasting; use two sheets if needed.
Step 5: Roast in the preheated oven for 20-25 minutes until carrots are tender-crisp and green beans remain bright green with a slight snap. Start checking at 20 minutes.
Step 6: For extra caramelization, broil the vegetables for 1-2 minutes at the end of cooking. Watch carefully to prevent burning.

Step 7: Remove from oven and let rest for a minute or two to thicken the glaze. Garnish with chopped fresh parsley or toasted sesame seeds if desired, then serve immediately.

Tips & Variations

Use fresh thyme instead of dried for a brighter herb flavor (about 1 tablespoon chopped fresh thyme).
Try substituting honey with maple syrup for a different sweet note.

Adding a pinch of chili flakes to the glaze can give a subtle spicy kick.
Make sure to cut the vegetables evenly to ensure they cook at the same rate.
Using baby carrots can save prep time but whole carrots give better texture and flavor when roasted.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain the glaze’s texture. Avoid overheating to prevent the honey from burning or becoming bitter.

How to Serve

A close-up view of a dish featuring shiny cooked baby carrots and slender green beans, both coated in a glossy glaze with small herbs and black pepper flakes scattered throughout. The vegetables are mixed and rest in a shallow, white plate with a decorative blue and gold border. The carrots are bright orange with a smooth texture, while the green beans are vibrant green and slightly curved. The background shows a soft white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Fresh green beans are best for roasting as they retain texture and color better. If using frozen, thaw and pat them dry before tossing with the glaze, but note they may be softer after roasting.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar, you can use apple cider vinegar or red wine vinegar. These are less sweet but still add the necessary acidity to balance the glaze.