Honey Glazed Carrots & Green Beans

Honey Glazed Carrots & Green Beans bring vibrant color and natural sweetness to any dinner table with minimal effort. I discovered this combination years ago when I needed a quick side dish that could hold its own next to Sunday roast, and it’s been a family favorite ever since.

There’s something magical about watching simple vegetables transform in the oven. The honey caramelizes just enough to create those golden edges my grandchildren fight over, while the cinnamon and nutmeg remind me of those crisp autumn evenings on Grandma’s farm. She always said the best recipes let ingredients shine without fussing too much, and this dish proves her right every time. The green beans stay tender-crisp, the carrots develop that perfect sweet-savory glaze, and your kitchen fills with the kind of aroma that makes everyone gather around asking, “When’s dinner ready?” Much like my garlic herb chicken with mashed potatoes and glazed carrots, this recipe celebrates vegetables done right. Time to get cooking!

Why Honey Glazed Carrots & Green Beans Belongs in Your Recipe Box

After decades in the kitchen, I’ve learned that the recipes we reach for most often are the ones that deliver big flavor without demanding hours of our time. This honey glazed vegetable dish checks every box for busy home cooks who still want something special on the table. If you love easy roasted vegetables like my sweet potato green bean tray, you’ll adore this recipe.

• Uses pantry staples you likely have – honey, olive oil, and everyday spices create restaurant-quality results
• Comes together in 35 minutes on busy weeknights when you need something nutritious fast
• Delivers consistent, crowd-pleasing results with foolproof oven roasting that works every time
• Adapts easily to dietary preferences – swap maple syrup for honey to make it vegan-friendly
• Creates that perfect sweet-savory combination that even picky eaters request again and again
• Minimal cleanup with one baking sheet means more time enjoying your meal, less time at the sink

I’ve served these honey glazed carrots and green beans at everything from Wednesday night dinners to Thanksgiving gatherings, and they always disappear first. The warm spices make them feel special enough for holidays, while the simple preparation keeps them in regular rotation.

Ingredient Spotlight

Carrots: The star vegetable provides natural sweetness that intensifies beautifully when roasted, and I always choose firm, vibrant orange carrots without any soft spots for the best caramelization.

Green Beans: These add a satisfying crunch and fresh flavor that balances the honey’s sweetness, and both fresh and frozen green beans work wonderfully in this recipe – just make sure frozen beans are fully thawed and patted dry. For another fantastic green bean recipe, try my lemon garlic butter chicken green beans.

Honey: This natural sweetener creates that gorgeous glaze and helps the vegetables caramelize in the oven, and local honey adds a unique floral note that makes the dish even more special.

Olive Oil: A good quality olive oil helps the vegetables roast evenly and prevents sticking while adding its own subtle richness to the final dish.

Lemon Juice: The bright acidity cuts through the honey’s sweetness and prevents the glaze from becoming cloying, creating perfect balance in every bite.

Ground Cinnamon: This warm spice transforms simple roasted vegetables into something memorable, and I’ve learned that toasting it lightly in a dry pan before adding unlocks even deeper flavor.

Ground Nutmeg: Just a hint of nutmeg adds complexity and warmth without overwhelming the natural vegetable flavors, complementing the cinnamon beautifully.

Fresh Parsley: The final garnish adds a pop of color and fresh herbal notes that brighten the whole dish, and I always grab the freshest bunch from my local farmers’ market.

How to Make Honey Glazed Carrots & Green Beans

Step 1. I always start by preheating the oven to 400°F (200°C) so it’s ready when the vegetables are prepared – this high heat is key to getting those caramelized edges.

Step 2. In a large bowl, combine the sliced carrots (cut into 1/4-inch rounds) and trimmed green beans with olive oil, honey, lemon juice, cinnamon, nutmeg, salt, and pepper, tossing until every piece is evenly coated with the glaze.

Step 3. Spread the vegetables in a single layer on a large baking sheet (about 18×13 inches), making sure not to overcrowd them – Betty’s tip: crowded vegetables steam instead of roast, and you’ll miss out on that caramelization.

Step 4. Roast for 20-25 minutes, checking at the halfway mark to give everything a good stir for even browning on all sides.

Step 5. After years of making this, I’ve learned that the carrots are perfect when they’re fork-tender with caramelized brown edges showing, while the green beans should be tender-crisp with a slight char. If your vegetables are browning too quickly, simply reduce the oven temperature by 25 degrees – every oven runs a bit differently.

Step 6. Transfer the roasted vegetables to your serving dish immediately while they’re still hot and glossy from the honey glaze.

Step 7. Sprinkle the chopped fresh parsley over the top just before serving – this final touch adds both color and a fresh herbal note that completes the dish.

Keeping This Recipe Fresh

These honey glazed carrots and green beans taste best straight from the oven when the glaze is still glossy and the vegetables are perfectly tender. However, I typically store leftovers in an airtight container (glass containers work best) in the refrigerator for up to 4 days, where they make excellent additions to grain bowls or quick lunches throughout the week. They’re wonderful alongside my roasted autumn vegetables with balsamic glaze for a colorful vegetable platter.

For freezing, I’ve found this dish holds up reasonably well for up to 2 months when cooled completely and stored in freezer-safe containers. The texture changes slightly after freezing – the green beans soften a bit more – but the flavor remains delicious. Thaw overnight in the refrigerator before reheating.

For the best texture, I reheat these vegetables in the oven at 350°F for 10-15 minutes, which helps revive some of that caramelized exterior. If you’re short on time, the microwave works too – just use medium power for 2-3 minutes and stir halfway through to heat evenly.

Perfect Partners for Honey Glazed Carrots & Green Beans

• Roasted Chicken – The honey glaze complements roasted poultry beautifully, and the vegetables soak up any pan juices for extra flavor. My grilled honey mustard chicken with green beans makes a perfect complete meal.
• Grilled Fish – The sweetness balances perfectly with grilled salmon or cod, creating a light yet satisfying meal
• Lentil Loaf – These glazed vegetables add color and sweetness to vegetarian main dishes, making the plate feel complete
• Quinoa Salad – Serve alongside a hearty grain salad for a wholesome plant-based dinner that’s both filling and nutritious
• Herb-Crusted Pork Tenderloin – The cinnamon and nutmeg in the glaze echo the warm spices often used with pork. For a honey-glazed main to match, try my sausage and sweet potatoes with honey garlic sauce.
• Mint Lemonade – My family loves pairing this side dish with a refreshing mint lemonade for a bright contrast to the warm spices
• Tennessee Onions – For a full Southern-style spread, serve these alongside Tennessee onions or crack green beans for variety

FAQs

Honey Glazed Carrots & Green Beans

Delicious Honey Glazed Carrots & Green Beans – a quick, easy, and flavorful side dish! Silky textures meet a symphony of warm spices in this simple yet elegant recipe.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 portions

Course: Dinner, Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 450 g carrots peeled and sliced into 1/4-inch rounds (1 pound)
• 450 g green beans trimmed (1 pound)
• 30 ml olive oil 2 tablespoons
• 60 ml honey 1/4 cup (or maple syrup for vegan)
• 30 ml lemon juice 2 tablespoons
• 5 ml ground cinnamon 1 teaspoon
• 2.5 ml ground nutmeg 1/2 teaspoon
• Salt and pepper to taste
• 15 ml fresh parsley chopped, for garnish (1 tablespoon)

Equipment

• large bowl
• Large baking sheet (18×13 inches)
• oven

Method

 

1. Preheat your oven to 400°F (200°C)
2. In a large bowl, toss the sliced carrots (cut into 1/4-inch rounds) and trimmed green beans with olive oil, honey, lemon juice, cinnamon, nutmeg, salt, and pepper until evenly coated
3. Spread the vegetables in a single layer on a large baking sheet (18×13 inches). Make sure not to overcrowd to ensure roasting rather than steaming
4. Roast for 20-25 minutes, or until the carrots are fork-tender with caramelized brown edges and the green beans are tender-crisp. Stir halfway through cooking for even browning
5. Remove from the oven and transfer to a serving dish
6. Garnish with chopped fresh parsley
7. Serve immediately and enjoy!

Notes

Choose firm, vibrant carrots for the best flavor. Fresh or frozen green beans work well – thaw and pat dry if using frozen. Local honey adds a unique floral note. For vegan option, substitute maple syrup for honey. Don’t overcrowd the baking sheet. Use freshly ground spices for best results. If vegetables brown too quickly, reduce oven temperature by 25°F. Each serving is approximately 1 cup of glazed vegetables.