Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, crisp vegetables and good-quality honey make all the difference. I always look for carrots that are firm and bright orange, and green beans that snap easily when bent. When I first started cooking in restaurant kitchens here in San Diego, I realized how much freshness influences flavor, even in the simplest dishes. You can substitute maple syrup for honey if you prefer a deeper sweetness, and a touch of butter or olive oil helps create that lovely glaze.
- 4 cups fresh green beans, trimmed
- 3 cups sliced carrots
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 3 tablespoons honey (or pure maple syrup)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and carrots, blanching them for about 3-4 minutes until they’re bright in color but still slightly crisp. Drain and immediately plunge them into ice water to stop the cooking process. This keeps the veggies vibrant and prevents overcooking.
- Heat the butter (or olive oil) in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.
- Add the drained carrots and green beans to the skillet. Toss to coat in the butter and garlic, warming through for 2-3 minutes.
- Drizzle the honey over the vegetables and add the lemon juice. Stir gently to combine and let the glaze thicken slightly, about 2 minutes. The honey will caramelize lightly, giving a beautiful sheen.
- Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Serve warm, straight from the skillet, for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
