Description
A vibrant and flavorful side dish featuring tender-crisp green beans and carrots glazed in a buttery honey sauce with fragrant garlic and fresh thyme.
Ingredients
Scale
Vegetables
- 12 ounces fresh green beans, trimmed
- 3 medium carrots, sliced into thin rounds or diagonal slices
Glaze & Seasoning
- 2 tablespoons butter
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon fresh thyme leaves
Instructions
- Boil Carrots: Bring a large pot of salted water to a boil. Add the sliced carrots and cook for about 3 minutes until slightly tender but still crisp.
- Add Green Beans: Add the green beans to the same pot and continue cooking together for another 3 to 4 minutes, until both vegetables are tender-crisp and retain their vibrant colors.
- Drain Vegetables: Drain the carrots and green beans well and set aside to remove excess water.
- Prepare Glaze: In a large skillet over medium heat, melt the butter. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Honey: Pour in the honey and stir continuously until it is fully combined with the melted butter, creating a smooth glaze.
- Coat Vegetables: Add the drained carrots and green beans to the skillet, tossing gently to coat them evenly with the honey butter glaze.
- Season and Heat Through: Season the glazed vegetables with salt, black pepper, and fresh thyme leaves. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables are heated through and nicely glazed.
- Serve: Remove from heat and serve the honey glazed carrots and green beans warm as a delicious side dish.
Notes
- For an extra touch of flavor, you can sprinkle a little lemon zest over the finished dish before serving.
- Be careful not to overcook the vegetables; they should remain tender-crisp to retain their texture and color.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable; use about 1/3 teaspoon dried thyme.
- This recipe can be made vegan by substituting butter with a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
