Irresistible 20-Minute Honey Glazed Carrots & Green Beans

Name: Irresistible 20-Minute Honey Glazed Carrots & Green Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and sliced; 1 lb green beans, trimmed; 2 tbsp honey; 1 tbsp olive oil; 1 tbsp butter; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: September 27, 2025

Updated: September 29, 2025

Jump to Recipe·Print Recipe

Oh my gosh, you have to try this honey glazed carrots & green beans recipe – it’s the kind of side dish that disappears before the main course even hits the table! I swear, my kids who normally turn up their noses at vegetables will actually fight over the last spoonful of these glazed beauties. The magic happens in just one skillet with simple ingredients you probably already have. That sweet honey glaze coats perfectly tender carrots and crisp-tender green beans in a way that makes them irresistible whether you’re throwing together a quick Tuesday night dinner or setting out your holiday spread.

I first made this for a chaotic family potluck when I needed something fast but impressive, and now it’s the dish everyone requests. The honey caramelizes slightly in the pan, creating this gorgeous glossy coating that makes even the simplest meal feel special. Trust me, once you see how easy it is to turn basic veggies into something this delicious, you’ll be making honey glazed carrots & green beans on repeat all season long.

Why You’ll Love This Honey Glazed Carrots & Green Beans Recipe

Let me count the ways this recipe will become your new go-to veggie side:

Weeknight superhero: Ready in under 25 minutes – faster than takeout!
One-pan wonder: Minimal cleanup means more time to relax
Sweet & savory magic: That honey glaze makes veggies taste like candy (but shh… it’s still healthy)
Crowd-pleaser: Works for both fancy dinners and casual family meals
Adaptable: Swap ingredients based on what’s in your fridge

Seriously, I’ve served this to picky toddlers and foodie friends alike – everyone licks their plates clean!

Ingredients for Honey Glazed Carrots & Green Beans

Okay, here’s the beautiful thing – you only need a handful of simple ingredients to make these honey glazed veggies shine:

1 lb carrots – peeled and sliced into 1/4″ coins (trust me, uniform sizes cook evenly)
1 lb green beans – trimmed and snapped in half if they’re long
2 tbsp honey – packed and slightly warmed so it drizzles easily
1 tbsp olive oil – the good stuff for that perfect sauté
1 tbsp butter – because everything’s better with butter, right?
1/2 tsp salt – just enough to make the flavors pop
1/4 tsp black pepper – freshly cracked if you’re feeling fancy

That’s it! No crazy ingredients – just real food that comes together in minutes. I always double the batch because trust me, you’ll want leftovers!

How to Make Honey Glazed Carrots & Green Beans

Alright, let’s get cooking! Here’s my foolproof method for making these honey glazed veggies that’ll have everyone asking for seconds:

Heat your skillet first – Get a large skillet nice and hot over medium heat before adding the olive oil and butter. You’ll know it’s ready when the butter melts instantly but doesn’t brown too quickly.
Start with the carrots – Toss in those beautiful orange coins and let them sizzle for about 5 minutes, stirring occasionally. You’re looking for them to just start softening – they’ll finish cooking with the beans.
Add the green beans – Now throw in those trimmed beans and give everything a good stir. Another 5 minutes here, until the beans turn bright green and the carrots are fork-tender.
Drizzle the honey magic – Take your warm honey and pour it over everything. Stir gently to coat each piece – watch how it starts to bubble and cling to the veggies!
Season and finish – Sprinkle with salt and pepper, then let it all cook together for just 2-3 more minutes until the glaze gets all shiny and irresistible.

That’s it! You’ll know it’s perfect when the veggies are tender-crisp and glistening with that gorgeous honey coating. Serve immediately – this one doesn’t wait well!

Pro Tips for Perfect Honey Glazed Carrots & Green Beans

Size matters: Cut carrots evenly so they cook at the same rate
Don’t crowd the pan: Use a big enough skillet or cook in batches
Taste as you go: Add more honey if you like it sweeter
Keep it moving: Stir occasionally for even cooking and glazing

Ingredient Substitutions & Variations

Listen, I’m all about making recipes work with what you’ve got! Here’s how to tweak these honey glazed veggies:

Sweetener swap: Maple syrup works beautifully instead of honey (just use 1:1), though it’ll taste slightly more earthy
Vegan version: Skip the butter and use all olive oil – still delicious!
Flavor boosters: Toss in a pinch of garlic powder or red pepper flakes when sautéing
Crunch factor: Stir in toasted almonds or pecans at the end
Herb magic: Fresh thyme or rosemary makes it extra fancy for holidays

The beauty of this dish? It’s practically impossible to mess up – have fun with it!

Serving Suggestions for Honey Glazed Carrots & Green Beans

These honey glazed veggies play nice with practically everything! I love them alongside juicy roasted chicken for weeknights or piled next to holiday turkey when I’m feeling fancy. For a lighter meal, they’re dreamy with grilled salmon or seared scallops. Presentation tip? Toss them in a pretty serving bowl and sprinkle with sesame seeds or chopped parsley – makes even Tuesday dinner feel special!

Storing and Reheating Leftovers

Okay, confession time – we rarely have leftovers of these honey glazed veggies in my house! But if you’re lucky enough to have some extra, here’s how to keep them tasty: store in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet to bring back that glossy glaze (the microwave works too, but they might get a bit softer). The texture won’t be quite as perfect as fresh, but that sweet honey flavor just gets better!

Honey Glazed Carrots & Green Beans Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary slightly depending on your ingredients. But here’s the scoop per serving: about 120 calories, with 20g carbs (12g natural sugars from the honey and veggies), 5g fat, and a nice 4g fiber boost. It’s that rare side dish that’s actually good for you, even with all that honeyed deliciousness!

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?
You bet! Frozen carrots and green beans work in a pinch – just thaw them first and pat dry to prevent sogginess. They’ll cook faster than fresh, so keep an eye on them.

How do I make this recipe vegan?
Easy peasy! Just swap the butter for more olive oil or vegan butter. The honey’s the trickier part – use maple syrup for that same sticky-sweet glaze.

What type of honey works best?
I love using mild clover honey, but any variety works! Darker honeys (like buckwheat) add deeper flavor, while orange blossom gives a floral note. Just avoid the super-processed stuff in bear-shaped bottles if you can.

Can I prep this ahead for holidays?
Absolutely! Chop veggies the day before, then cook right before serving. The glaze tastes best fresh, so I don’t recommend making the whole dish in advance.

If you make these honey glazed carrots & green beans (and I really hope you do!), I’d love to hear how they turned out! Snap a pic for Instagram or leave a rating below – nothing makes me happier than seeing your kitchen creations! Check out more recipes on Pinterest!