Honey Glazed Carrots & Green Beans
A deliciously sweet and savory side dish featuring vivid carrots and green beans glazed with honey and spices, perfect for any meal.
Ingrédients
Vegetables
- 1 pound carrots, peeled and sliced
- 1 pound green beans, trimmed
Glaze
- 2 tablespoons olive oil Can be substituted with sunflower oil
- 1/4 cup honey Maple syrup can be used as a vegan substitute
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon Can be replaced with allspice or ginger
- 1/2 teaspoon ground nutmeg
- to taste salt and pepper
Garnish
- 1 tablespoon chopped fresh parsley For garnish
Instructions
Preparation
- Begin by washing and peeling the carrots, then slice them into uniform rounds for even cooking.
- Trim the ends of the green beans so they are neat and ready to go.
Cook the Base
- In a large bowl, combine the sliced carrots and green beans. Drizzle in the olive oil, honey, and lemon juice, tossing the vegetables until they are evenly coated.
- Add the cinnamon, nutmeg, salt, and pepper. Mix well to ensure every piece is seasoned perfectly.
Roasting
- Preheat your oven to 400°F (200°C).
- Spread the coated vegetables out in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven. Roast for about 20-25 minutes, stirring halfway.
- You’ll know they’re done when the carrots are tender and slightly caramelized, and the green beans are tender-crisp.
Finishing Touches
- Once cooked to perfection, remove the baking sheet from the oven.
- Using a spatula, transfer the roasted vegetables into a serving dish.
- Garnish with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For freezing, blanch vegetables before roasting.