Description
This Honey Glazed Carrots and Green Beans recipe features fresh vegetables blanched to retain their vibrant color and crisp texture, then sautéed in a sweet and buttery honey glaze. The combination of tender yet crisp vegetables and the warm glaze makes for a delicious, easy-to-prepare side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 cups fresh green beans, trimmed
- 2 cups baby carrots, peeled
Honey Glaze
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Vegetables: Rinse the green beans under cold water and trim the ends. Peel the baby carrots if they are not already peeled to ensure even cooking and better texture.
- Boil Water: Fill a large pot with water and bring it to a boil. Add a pinch of salt to enhance the flavor of the vegetables during blanching.
- Blanch Vegetables: Add the trimmed green beans and baby carrots to the boiling water. Blanch them for 4-5 minutes until they turn bright in color and become slightly tender but remain crisp.
- Ice Bath: Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process, preserving their vibrant color and crunch. Leave them submerged for 2-3 minutes.
- Drain Vegetables: Drain the cooled vegetables well and set them aside to prepare the glaze.
- Melt Butter and Add Honey: In a large skillet over medium heat, melt the unsalted butter. Once fully melted, add the honey and stir well to create a smooth glaze.
- Coat Vegetables: Add the blanched green beans and carrots to the skillet. Toss thoroughly to coat all the vegetables evenly in the honey-butter mixture.
- Season and Sauté: Season the vegetables with salt, black pepper, and ground cinnamon if using. Continue to sauté for an additional 3-5 minutes, stirring occasionally, until the vegetables are heated through and nicely glazed.
- Serve: Remove the skillet from heat and transfer the honey-glazed carrots and green beans to a serving dish.
- Garnish and Enjoy: Sprinkle fresh chopped parsley over the top for a fresh flavor and colorful presentation before serving.
Notes
- Blanching vegetables before sautéing helps maintain their bright colors and crisp-tender texture.
- The ground cinnamon is optional but adds a subtle warmth that pairs nicely with honey.
- Fresh parsley garnish adds a fresh, herbal note and visual appeal.
- You can substitute maple syrup for honey for a different sweet flavor.
- Use unsalted butter to control the salt level more precisely.
