Name: Honey Glazed Carrots & Green Beans
Ingredients: 1 pound fresh carrots: Choose carrots that are firm and brightly colored. You can use whole carrots and chop them into uniform pieces, or buy pre-cut baby carrots for convenience, though whole carrots tend to roast more evenly and offer better flavor.; 1 pound fresh green beans: Look for green beans that are vibrant green and snap easily. Avoid beans that are wilted or have brown spots. French green beans (haricot verts) or regular green beans both work beautifully in this recipe.; 3 tablespoons olive oil: Extra virgin olive oil is preferred for its flavor and health benefits, but you can also use avocado oil or another neutral cooking oil. The oil helps the vegetables roast and caramelize, enhancing their sweetness.; 3 tablespoons honey: Use a good quality honey for the best flavor. Local honey or wildflower honey will add a nuanced sweetness. The honey is the star of the glaze, providing a beautiful shine and delicious caramelized edges.; 2 tablespoons balsamic vinegar: Balsamic vinegar adds a touch of acidity that balances the sweetness of the honey and enhances the overall flavor profile. It also contributes to the glaze’s rich color.; 2 cloves garlic, minced: Freshly minced garlic is crucial for adding a savory depth to the dish. It complements the sweetness and acidity perfectly.; 1 teaspoon dried thyme: Thyme provides a subtle earthy and herbaceous note that elevates the flavors. You can also use fresh thyme if you have it on hand (about 1 tablespoon chopped fresh thyme).; Salt and freshly ground black pepper to taste: Seasoning is key! Salt enhances the natural flavors of the vegetables and balances the sweetness, while pepper adds a subtle warmth and complexity.; Optional garnishes: Chopped fresh parsley or toasted sesame seeds for added visual appeal and flavor.

Ingredients

Scale

1 pound fresh carrots: Choose carrots that are firm and brightly colored. You can use whole carrots and chop them into uniform pieces, or buy pre-cut baby carrots for convenience, though whole carrots tend to roast more evenly and offer better flavor.
1 pound fresh green beans: Look for green beans that are vibrant green and snap easily. Avoid beans that are wilted or have brown spots. French green beans (haricot verts) or regular green beans both work beautifully in this recipe.
3 tablespoons olive oil: Extra virgin olive oil is preferred for its flavor and health benefits, but you can also use avocado oil or another neutral cooking oil. The oil helps the vegetables roast and caramelize, enhancing their sweetness.
3 tablespoons honey: Use a good quality honey for the best flavor. Local honey or wildflower honey will add a nuanced sweetness. The honey is the star of the glaze, providing a beautiful shine and delicious caramelized edges.
2 tablespoons balsamic vinegar: Balsamic vinegar adds a touch of acidity that balances the sweetness of the honey and enhances the overall flavor profile. It also contributes to the glaze’s rich color.
2 cloves garlic, minced: Freshly minced garlic is crucial for adding a savory depth to the dish. It complements the sweetness and acidity perfectly.
1 teaspoon dried thyme: Thyme provides a subtle earthy and herbaceous note that elevates the flavors. You can also use fresh thyme if you have it on hand (about 1 tablespoon chopped fresh thyme).
Salt and freshly ground black pepper to taste: Seasoning is key! Salt enhances the natural flavors of the vegetables and balances the sweetness, while pepper adds a subtle warmth and complexity.
Optional garnishes: Chopped fresh parsley or toasted sesame seeds for added visual appeal and flavor.

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Instructions

Prepare the Vegetables: Preheat your oven to 400°F (200°C). Wash and trim the green beans, snapping off the stem ends. If using whole carrots, peel them and cut them into roughly 1-inch thick pieces on a diagonal. If using baby carrots, you can use them whole or halve them lengthwise if they are very thick. Ensure the carrots and green beans are roughly the same size for even cooking. This step is crucial for ensuring both vegetables cook at the same rate and achieve the desired tenderness.
Make the Honey Glaze: In a small bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and freshly ground black pepper. Whisk until all ingredients are well combined and emulsified. This glaze is the heart of the recipe, so ensure it’s well mixed for even flavor distribution. Taste and adjust seasonings as needed – you might want a touch more salt or pepper depending on your preference.
Coat the Vegetables: Place the prepared carrots and green beans in a large bowl. Pour the honey glaze over the vegetables and toss gently but thoroughly to ensure they are evenly coated. Use your hands or a spatula to make sure every piece of vegetable is glistening with the glaze. Even coating is essential for achieving that beautiful caramelized finish and consistent flavor in every bite.
Roast the Vegetables: Spread the glazed carrots and green beans in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them, resulting in less caramelization. If necessary, use two baking sheets to ensure proper spacing. Roasting in a single layer allows for maximum heat circulation and browning.
Roasting Time and Monitoring: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender-crisp and the green beans are bright green and slightly tender-crisp. The exact roasting time may vary depending on the size of your vegetable pieces and your oven. Start checking for doneness around 20 minutes. You want the carrots to be tender when pierced with a fork, and the green beans to still have a slight snap.
Achieve Caramelization: For extra caramelization, you can broil the vegetables for the last 1-2 minutes. Keep a very close eye on them during broiling to prevent burning, as the honey can caramelize and burn quickly under high heat. Broiling adds that final touch of deep golden color and intense sweetness to the glaze.
Rest and Serve: Once roasted to perfection, remove the baking sheet from the oven. Let the vegetables rest for a minute or two before serving. This allows the glaze to slightly thicken and adhere to the vegetables even more. Garnish with chopped fresh parsley or toasted sesame seeds, if desired, for a pop of color and added texture. Serve immediately and enjoy this delightful side dish!

Nutrition

Serving Size: one normal portion
Calories: 150
Fat: 9g