Description
Tender carrots and crisp green beans are coated in a buttery honey glaze with garlic and fresh thyme for a colorful, lightly sweet side dish that feels both comforting and elegant.
Ingredients
12 ounces fresh green beans, trimmed
3 medium carrots, sliced into thin rounds or diagonal slices
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
- Bring a large pot of salted water to a boil. Add the sliced carrots and cook for about 3 minutes.
- Add the green beans to the same pot and continue cooking for another 3 to 4 minutes, until vegetables are tender-crisp and vibrant.
- Drain the vegetables well and set aside.
- In a large skillet over medium heat, melt the butter. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the honey and stir until fully combined with the butter.
- Add the drained carrots and green beans to the skillet, tossing to coat evenly in the glaze.
- Season with salt, black pepper, and fresh thyme leaves. Cook for 2 to 3 minutes until glazed and heated through.
- Serve warm.
Notes
Add a squeeze of fresh lemon juice for brightness.
Sprinkle with toasted sliced almonds or chopped pecans for extra texture.
Add a small splash of balsamic vinegar for deeper flavor.
Mix in a pinch of red pepper flakes for mild heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat or microwave in short intervals, stirring between each.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil and Saute
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
