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Honey Glazed Carrots & Green Beans

Honey Glazed Carrots & Green Beans for Sweet Comfort

A delightful blend of Honey Glazed Carrots & Green Beans, combining sweetness and spice for a vibrant side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Carrots, chopped Use fresh, vibrant carrots for the best taste.
  • 2 cups Green Beans, chopped You can use frozen green beans, thawed and patted dry.
Glaze
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 3 tablespoons Honey Replace with maple syrup for a vegan option.
  • 1 tablespoon Lemon Juice Fresh lemon juice is ideal.
  • 1 teaspoon Ground Cinnamon Toasting enhances its aroma.
  • 1 teaspoon Ground Nutmeg Use sparingly as a little goes a long way.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Garnish
  • 1/4 cup Fresh Parsley, chopped Sprinkle on top before serving.

Equipment

  • Oven
  • Mixing Bowl
  • baking sheet
  • whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated.
  2. In a large mixing bowl, combine olive oil, honey, and lemon juice. Add a pinch of ground cinnamon and nutmeg, along with salt and pepper. Whisk until well blended.
  3. Add the chopped carrots and green beans to the bowl and toss until evenly coated.
  4. Lay the glazed vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast the vegetables for about 20-25 minutes, stirring halfway through until tender and slightly caramelized.
  6. Remove from the oven and transfer to a serving dish. Garnish with chopped parsley.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 8000IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze the cooked vegetables for up to 2 months.

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