Wash and trim the baby carrots and green beans. If using regular carrots, peel and slice them into thin rounds.

In a large pot, bring water to a boil and add a pinch of salt.

Add the carrots to the boiling water first, cooking for 3 minutes. Next, add the green beans and cook for another 3 to 4 minutes until both vegetables are tender-crisp.

Drain the vegetables and quickly transfer them to an ice bath to stop the cooking process. Once cooled, drain again and set aside.

In a large skillet over medium heat, melt the butter and olive oil together. Add the honey and stir until well combined.

Add the blanched carrots and green beans to the skillet. Toss to coat them evenly in the honey glaze.

Sprinkle with salt, black pepper, and ground cinnamon if using. Toss again to combine.

Allow the vegetables to cook in the glaze for about 5 to 7 minutes or until the glaze thickens slightly and the vegetables are heated through.

Remove from heat and garnish with freshly chopped parsley for an added touch of flavor and color.

Transfer to a serving dish and enjoy warm.