Honey Glazed Carrots & Green Beans (15-Min Skillet)

Crisp-tender veggies with glossy honey-garlic glaze, weeknight-easy, potluck-ready

Bright, buttery, lightly sweet vegetables that actually get eaten by kids and picky adults.

Why You’ll Love It

• Fast: 15–20 minutes on the stovetop; no roasting pan to scrub. (Cooked Veggie Sides)
• Crowd-friendly: Scales perfectly for Vegetable For Potluck tables.
• Balanced glaze: Honey + lemon + garlic = shiny, not sticky. (Healthier Sides)
• Picky-eater approved: Softer carrots, sweeter glaze option. (Veggie Sides For Picky Eaters)
• Versatile: Works beside burgers, chicken, salmon, or holiday roasts. (Simple Sides For Burgers / Good Vegetable Side Dishes)

Ingredients (notes)

Veg & Aromatics

• Carrots: Cut on the bias for fast cooking and pretty slices.
• Green beans: Trimmed; blanching keeps color and snap.
• Garlic + lemon zest: Fragrant, bright.

Glaze

• Honey: Natural sweetness and sheen.
• Butter + olive oil: Flavor + higher flash point so nothing burns.
• Lemon juice/ACV + Dijon: Tangy balance; keeps glaze from cloying.
• Salt, pepper, chili flakes (optional): Season to taste.

Finishes

• Toasted sesame or sliced almonds; parsley for a fresh pop.

Step-by-Step

1. Blanch beans (2–3 min): Boil salted water; cook beans until bright green and crisp-tender. Shock in cold water; drain.
2. Start carrots (5–7 min): In a large skillet over medium heat, add oil + butter. Sauté carrots with a pinch of salt until just tender at the edges.
3. Aromatics (30 sec): Stir in garlic and lemon zest until fragrant.
4. Glaze: Add honey (2–3 Tbsp), 1 tsp Dijon, and 1–2 Tbsp lemon juice or apple cider vinegar. Simmer 30–60 sec to glossy.
5. Combine: Add green beans; toss to coat. Cook 1–2 min more until everything is shiny and crisp-tender.
6. Finish: Season with salt/pepper, chili flakes if using; sprinkle parsley or nuts. Serve warm.

Pro Tips

• Split fat: Butter + oil prevents scorching and gives flavor.
• Gloss test: When the glaze sheets off a spoon, it’s ready.
• Batch for potlucks: Cook in two pans; combine in a warm bowl just before serving.
• Hold without wilting: Keep covered at 180–200°F (82–93°C) in the oven up to 45 minutes; splash with hot water and toss.

Variations (mapped to interests)

• Maple-Dijon (Healthier Sides): Swap honey for maple; use all olive oil.
• Garlic-Herb (Good Vegetable Side Dishes): Add thyme + parsley; skip chili flakes.
• Brown-Butter Orange (Carrots And Beans Side Dish): Finish with 1 Tbsp orange juice + pinch cinnamon.
• Sesame-Soy (Sides Veggies): Add 1 tsp low-sodium soy and toasted sesame; garnish with seeds.
• Sweet for Picky Eaters (Veggie Sides For Picky Eaters): +1 Tbsp honey, no lemon; cook carrots 2–3 min longer.
• Burger Night (Simple Sides For Burgers): Smoked paprika + coarse black pepper.

How to Serve

Great with burgers, roast chicken (cook poultry to 165°F/74°C), pork chops, or salmon (145°F/63°C). For potlucks, add toasted almonds at the table so they stay crisp.

Make Ahead & Storage

• Make ahead: Blanch beans and slice carrots up to 48 hours before; store separately.
• Fridge: 3–4 days in airtight containers.
• Reheat: Skillet with 1–2 Tbsp water over medium, 2–3 minutes; toss to re-glaze.
• Freeze: Not ideal—texture softens.

FAQs

Can I skip blanching the beans? Yes; sauté 5–6 minutes before adding carrots, but blanching keeps color/vibe.
How do I keep the glaze from burning? Medium heat + oil with butter + add honey after carrots soften.
Can I roast instead? Yes—see Recipe Card “Alternate Methods.”

Simple Nutrition (estimate per serving, 6 servings)

≈128 kcal • 2 g protein • 15 g carbs • 7 g fat • 210 mg sodium
Estimates only; varies by exact amounts.