Glazed Carrots and Green beans

Glazed Carrots and Green beans

A fantastic classic! Some things are so familiar we tend to take them for granted. Like this classic pairing of carrots and green beans, so good and simple, you’ve got to try it again! The trick is to cook them not too mushy and not too hard; you need to be standing by the stove to test with a fork while they’re cooking. If necessary pull out a few pieces of vegetables with a slotted spoon, cool slightly, then eat to see if you like the texture. They’re great!

Glazed Carrots and Green beans
Prep time
Cook time
Total time
This classic deserves another serving. It's great with these seasonings!
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 8
  • 1 lb. Carrots, trimmed, peeled, cut in half lengthwise, then chopped into ½” chunks, about 2 ½ Cups
  • 12oz. Green Beans, trimmed, left whole, about 3-4 cups
  • ¼ t Kosher sea salt + 2 T for cooking water
  • 3 T Unsalted butter
  • 2 T Honey
  • Zest of 1 lemon
  1. In a large pot, half fill water and bring to a gentle boil.
  2. Add 2 tablespoons salt and carrots only, cooking for 2 minutes.
  3. Add green beans to gently boiling water and cook for about 5 minutes, or until tender yet crisp.
  4. Drain in a sieve over the sink, then return the vegetables to the pot over medium heat.
  5. Season vegetables with ¼ t salt, zest of 1 lemon, butter, and honey.
  6. Stir well, cook, over medium heat, 1 -2 minutes more, or until liquid is absorbed and vegetables are tender.



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