I love the combination of sweet honey glaze with the earthy flavors of carrots and vibrant green beans. This recipe brings back memories of Sunday dinners at my grandmother’s house, where she’d always say that vegetables deserve just as much attention as the main course. I still remember watching her drizzle warm honey over roasted vegetables, the kitchen filling with the most incredible aroma of cinnamon and caramelized sweetness.
This Honey Glazed Carrots and Green Beans recipe has become my go-to side dish when I need something quick, healthy, and crowd-pleasing. The natural sweetness from the honey perfectly balances the slight bitterness of the green beans, while the warm spices add depth without overpowering the vegetables. What makes this recipe truly special is how it transforms simple, everyday vegetables into something that feels special enough for holiday gatherings yet easy enough for busy weeknights. The best part? Everything roasts together on one baking sheet, making cleanup a breeze. Ready to begin?
Table of Contents
Ingredients for Honey Glazed Carrots and Green Beans
I always use fresh, firm carrots for this recipe because they hold their shape better during roasting and develop the most beautiful caramelized edges. When selecting your vegetables at the market, look for bright orange carrots without any soft spots and crisp green beans that snap when bent. In my experience, using local honey adds a unique floral note that really elevates this dish.
1 pound carrots (peeled and sliced into 1/4-inch rounds, about 450g)
1 pound green beans (trimmed and ends snapped off, about 450g) – I recommend choosing beans that are similar in thickness for even cooking
2 tablespoons olive oil (30ml) – My preference is extra virgin olive oil for its rich flavor
1/4 cup honey (60ml) – I usually use raw, unfiltered honey from local beekeepers
2 tablespoons fresh lemon juice (30ml)
1 teaspoon ground cinnamon (5ml) – In my kitchen, freshly ground cinnamon has much more aroma than pre-ground
1/2 teaspoon ground nutmeg (2.5ml) – In my experience, freshly grated nutmeg makes a noticeable difference
Salt and black pepper to taste (I typically use 1/2 teaspoon of each)
1 tablespoon fresh parsley (finely chopped for garnish, about 15ml)
Step-by-Step Instructions
I recommend prepping all your vegetables before you start mixing the glaze, as this helps everything come together smoothly and ensures even cooking throughout.
Step 1: Preheat your oven to 400°F (200°C) and position your oven rack in the center. This temperature is ideal for achieving tender vegetables with beautiful caramelization without burning the honey glaze.
Step 2: In a large mixing bowl, whisk together the olive oil, honey, lemon juice, cinnamon, nutmeg, salt, and pepper until the mixture is smooth and well combined. The glaze should look glossy and emulsified. If your honey is too thick, warm it slightly in the microwave for 10-15 seconds to make mixing easier.
Step 3: Add the sliced carrots and trimmed green beans to the bowl with the honey glaze. Using your hands or a large spoon, toss the vegetables thoroughly until every piece is evenly coated with the glaze. This step is crucial for even flavor distribution.
Step 4: Spread the glazed vegetables in a single layer on a large baking sheet, making sure they’re not overcrowded. Overcrowding causes steaming instead of roasting, which prevents that delicious caramelization we’re after.
Step 5: Roast for 20-25 minutes, stirring the vegetables halfway through at the 12-13 minute mark. You’ll know they’re done when the carrots are fork-tender with golden-brown edges and the green beans are tender-crisp with slight char marks.
Step 6: Remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley for a pop of color and fresh flavor, then serve immediately while hot.
Perfect Side Dishes for Your Honey Glazed Vegetables
These honey glazed vegetables pair beautifully with various main courses, offering both complementary flavors and nutritional balance to round out your meal.
Herb-Roasted Chicken in Creamy White Wine Sauce: The savory, aromatic herbs in roasted chicken perfectly complement the sweet glaze on these vegetables, creating a balanced flavor profile that appeals to both adults and children.
Grilled Salmon: The rich, buttery texture of salmon pairs wonderfully with the crisp-tender vegetables, while the honey glaze echoes the natural sweetness often found in salmon preparations.
Garlic Herb Chicken with Mashed Potatoes: Adding creamy, savory mashed potatoes creates a satisfying textural contrast while providing additional substance to your meal, making it more filling for hungry families.
Lentil Loaf: For a vegetarian-friendly option, these glazed vegetables complement the earthy flavors of lentils beautifully while adding important vitamins and a touch of sweetness to balance the meal.
Quinoa Pilaf: The nutty flavor and fluffy texture of quinoa make an excellent backdrop for these flavorful vegetables, creating a light yet satisfying meal that’s packed with plant-based protein.
Garlic Parmesan Chicken and Potatoes: The garlicky, cheesy flavors create a wonderful contrast with the sweet honey glaze, while the potatoes add heartiness to make this a complete family dinner.
Keeping Your Glazed Vegetables Fresh
Store any leftover honey glazed carrots and green beans in an airtight container in the refrigerator for up to 4 days. The vegetables will soften slightly during storage, but they’ll still maintain their delicious flavor.
For reheating, I recommend using your oven at 350°F (175°C) for 10-15 minutes to help restore some of the caramelized texture. You can also use the microwave on medium power for 2-3 minutes, though the vegetables won’t be quite as crisp. When reheating, add a small drizzle of honey and a squeeze of fresh lemon juice to refresh the glaze.
These vegetables are surprisingly versatile as leftovers. Try chopping them up and adding them to grain bowls, tossing them with pasta, or even incorporating them into an omelet for a sweet and savory breakfast option.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables, but make sure to thaw them completely and pat them very dry with paper towels before coating with the glaze. Excess moisture will prevent proper caramelization and may result in steamed rather than roasted vegetables.
How can I make this recipe less sweet?
Simply reduce the honey to 2-3 tablespoons instead of 1/4 cup, or add an extra tablespoon of lemon juice to balance the sweetness with more acidity. You can also add a pinch of red pepper flakes for a subtle heat that cuts through the sweetness.
Can I prepare these vegetables ahead of time?
You can prep and coat the vegetables with the glaze up to 4 hours in advance and store them covered in the refrigerator. However, I recommend roasting them just before serving for the best texture and flavor.
Conclusion
This Honey Glazed Carrots and Green Beans recipe proves that healthy eating doesn’t have to be boring or time-consuming. With just a handful of simple ingredients and one baking sheet, you can create a side dish that’s both nutritious and absolutely delicious. The combination of sweet honey, warm spices, and perfectly roasted vegetables will have your family asking for seconds. Give this recipe a try tonight and discover how easy it is to make vegetables the star of your dinner table!
Honey Glazed Carrots and Green Beans
Quick and easy roasted vegetables with a sweet honey glaze, warm spices, and fresh herbs. Perfect healthy side dish for weeknight dinners or special occasions.
1poundcarrotspeeled and sliced into 1/4-inch rounds
1poundgreen beanstrimmed
2tablespoonsolive oil
1/4cuphoney
2tablespoonsfresh lemon juice
1teaspoonground cinnamon
1/2teaspoonground nutmeg
salt and black pepperto taste
1tablespoonfresh parsleyfinely chopped for garnish
Equipment
Large mixing bowl
Baking sheet
Whisk
Vegetable peeler
Method
Preheat your oven to 400°F (200°C) and position the oven rack in the center for even cooking.
In a large mixing bowl, whisk together the olive oil, honey, lemon juice, cinnamon, nutmeg, salt, and pepper until smooth and well combined. The glaze should look glossy and emulsified.
Add the sliced carrots and trimmed green beans to the bowl with the honey glaze. Toss thoroughly until every piece is evenly coated.
Spread the glazed vegetables in a single layer on a large baking sheet, making sure they’re not overcrowded to ensure proper roasting and caramelization.
Roast for 20-25 minutes, stirring the vegetables halfway through at the 12-13 minute mark. The carrots should be fork-tender with golden-brown edges and the green beans should be tender-crisp with slight char marks.
Remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
Don’t overcrowd the baking sheet to avoid steaming the vegetables. Stir halfway through for even cooking and caramelization. Can use frozen green beans if thawed and patted completely dry first. Store leftovers in an airtight container in the refrigerator for up to 4 days.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
