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.

Honey-glazed green beans and carrots in a skillet, glossy and crisp-tender with lemon zest—Carrots And Beans Side Dish, Vegetable For Potluck.

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.

Sarah

Honey Glazed Carrots & Green Beans

Shiny, crisp-tender green beans and carrots in a quick honey-garlic glaze with lemon. Easy, family-friendly, and perfect for potlucks or holiday sides.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 128

Ingredients

  • 1 lb (450 g) green beans, trimmed
  • 4 medium (≈400 g) carrots, thinly sliced on the bias
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter (or use 2 Tbsp olive oil total)
  • 2–3 Tbsp honey, to taste
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1–2 Tbsp fresh lemon juice or apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes (optional)
  • 2 Tbsp chopped parsley or toasted sliced almonds (optional garnish)

Equipment

  • Large pot for blanching beans
  • Colander
  • 12-inch skillet
  • tongs or spatula
  • Mixing spoon

Method

  • Boil salted water and blanch green beans 2–3 minutes until bright green. Shock in cold water, then drain.
  • Heat olive oil and butter in a large skillet over medium heat. Sauté carrots with a pinch of salt 5–7 minutes until crisp-tender.
  • Stir in garlic (and lemon zest, if using) 30 seconds until fragrant.
  • Add honey, Dijon, and lemon juice or vinegar. Simmer 30–60 seconds until glossy.
  • Add blanched beans; toss and cook 1–2 minutes more. Season with salt, pepper, and red pepper flakes.
  • Garnish with parsley or almonds and serve warm.

Nutrition

Calories: 128kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 210mgPotassium: 310mgFiber: 4gSugar: 10gVitamin A: 11200IUVitamin C: 12mgCalcium: 45mgIron: 1mg

Notes

Healthier: Use 2 Tbsp olive oil and 1–2 Tbsp honey for a lighter glaze.
Sweeter: Add 1 extra Tbsp honey and cook carrots slightly softer.
Make-ahead: Blanch beans and slice carrots up to 48 h in advance.
Equipment: 12-inch skillet, tongs, large pot for blanching.
Alternate Methods: Sheet-Pan: Toss vegetables with 2 Tbsp oil; roast 425°F (220°C) 12–15 min. Warm honey/Dijon/lemon and toss on hot veg; season.
Air Fryer: Toss veg with 1 Tbsp oil; air-fry 380°F (193°C) 8–10 min, shaking once, then drizzle warm glaze.
Microwave Steamer: Steam veg until tender; drain. Melt butter with honey/Dijon/lemon 30–45 sec; toss with veg.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Leave a Comment

Recipe Rating