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.
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.
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