Description
This easy holiday side dish features crisp-tender carrots and green beans tossed in a glossy honey-butter glaze with a hint of garlic and lemon. It’s quick, colorful, and sure to win over even the pickiest eaters at any meal.
Ingredients
Scale
- 1 pound fresh carrots, peeled and cut into 2-inch sticks
- 1 pound fresh green beans, trimmed
- 2 tablespoons honey
- 2 tablespoons unsalted butter, cut into cubes
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon chopped fresh parsley or thyme (optional, for garnish)
Instructions
- Peel and cut carrots into 2-inch sticks. Trim green beans. Try to keep pieces similar in size for even cooking.
- Bring a medium pot of salted water to a boil. Add carrots and cook for 3-4 minutes until just starting to soften. Add green beans and cook for another 2-3 minutes until both are bright and crisp-tender.
- Drain carrots and green beans immediately in a colander. Rinse under cold water or plunge into an ice bath to stop the cooking. Drain again and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant (do not brown). Stir in honey, salt, and pepper. Let the glaze bubble for about 1 minute, stirring often.
- Add blanched carrots and green beans to the skillet. Toss to coat evenly in the honey glaze. Cook, stirring gently, for 2-3 minutes until everything is glossy and hot. Add lemon juice and toss again.
- Taste and adjust seasoning with more salt, pepper, or honey if desired. If the glaze is too thick, add a tablespoon of water to loosen.
- Transfer to a serving platter. Sprinkle with chopped parsley or thyme if desired. Serve hot or at room temperature.
Notes
For a vegan version, use maple syrup instead of honey and olive oil or plant-based butter. Blanch veggies a day ahead for easy prep. Don’t overcook during blanching to keep veggies crisp-tender. Add red pepper flakes for heat or orange zest for a citrus twist. Roasting variation: toss veggies with glaze and roast at 425°F for 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 120
- Sugar: 10
- Sodium: 200
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 17
- Fiber: 4
- Protein: 2
Keywords: honey glazed carrots, green beans, holiday side, easy vegetable side, vegetarian, gluten-free, Thanksgiving, Christmas, Easter, weeknight dinner