Honey Glazed Carrots & Green Beans
A delightful and simple side dish featuring sweet carrots and crisp green beans, elevated by a honey glaze.
Ingredients
Main Ingredients
- 1 pound fresh carrots Cut into roughly 1-inch thick pieces
- 1 pound fresh green beans Washed and trimmed
- 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
- Toasted sesame seeds
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and trim the green beans, snapping off the stem ends.
- If using whole carrots, peel them and cut them into roughly 1-inch thick pieces on a diagonal. For baby carrots, use them whole or halve them lengthwise.
Make the Honey Glaze
- In a small bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper until well combined.
Coat the Vegetables
- Place the prepared carrots and green beans in a large bowl and pour the honey glaze over them.
- Toss gently to ensure all the vegetables are evenly coated.
Roast the Vegetables
- Spread the glazed vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 20-25 minutes, monitoring until the carrots are tender-crisp and the green beans are bright green.
Achieve Caramelization
- For an extra caramelized finish, broil the vegetables for an additional 1-2 minutes, keeping a close eye to prevent burning.
Rest and Serve
- Remove from the oven and let the vegetables rest for a minute before serving.
- Garnish with chopped parsley or toasted sesame seeds if desired.
Notes
Cut vegetables into similar sizes to ensure even cooking. Adjust seasonings in the glaze according to your taste preferences. Adding fresh herbs like dill or rosemary can enhance the flavor.