30 minutes

Hot Honey Roasted Carrots and Green Beans

Hot honey roasted carrots and green beans is a perfect side dish, with a sticky-sweet glaze that packs just the right amount of heat. Perfect for busy weeknights or fancy holiday dinners, this easy recipe is delicious any time of year.

Honey glazed carrots and roasted green beans are classic holiday fare. This delicious side dish combines the two, for a roasted vegetable recipe that is as easy as it is pretty. The sweet honey glaze packs just the right amount of smoky heat, and gives these veggies so much flavor. This is sure to become one of your favorite side dishes any time of year.

A perfect accompaniment to just about any main dish, these sheet pan veggies are made with a handful of simple ingredients. With only a few minutes of prep and one dish to clean, this recipe is the best way to get some more fresh veggies on your table with minimal effort. Serve this with turkey tenderloin, cornbread, and the creamiest mashed potatoes for a meal your whole family will remember. For more awesome vegetable medley side dishes, try my easy roasted brussels sprouts and sweet potatoes.

You Will Love This

  • This super easy side dish is perfect for your holiday table. It packs big flavor with very little work, leaving you to focus on the rest of the meal. It’s also a great way to add one more healthy side dish recipe to your menu, to balance out heavier holiday food.
  • This recipe uses simple seasonings you probably already have in your pantry.
  • The natural sweetness of the carrots is a great complement to the mild fresh flavor of green beans.

Ingredients

ingredients for roasted carrots and green beans on a marble background.

Gather up your ingredients. For this simple recipe, you will need the following (exact measurements are in the recipe card below):

  • Carrots: I used large carrots, cut into thinner carrot sticks. You could easily substitute baby carrots in this recipe, just watch them closely as they may be done a little sooner. Rainbow carrots would also be pretty in this recipe!
  • Green Beans: I prefer fresh green beans in this recipe – I used regular string beans, but you could also use slightly thinner french green beans.
  • Olive oil: You could substitute another neutral oil.
  • Honey
  • Kosher salt
  • Chipotle chili pepper: Just a little! Chipotle chili pepper powder is made from smoke-dried jalapeños, and it gives these roasted veggies a great smoky spicy finish. You could try substituting cayenne pepper or red chili flakes.

What temperature is best for roasting vegetables?

I prefer high heat to roast vegetables, usually 400-425 degrees F. This temperature allows the veggies to get a yummy caramelized brown exterior while still keeping the perfect texture – tender-crisp and easily pierced with a fork. My goal is to get as much caramelization on the veggies as I can before they get soft, so they have the best flavor. Roasting vegetables at low heat will not ruin them, but they will take longer to cook and they will not get as much color.

Instructions

Step One: Preheat the oven to 425 degrees F. Prepare the fresh vegetables. Wash the green beans and trim off the ends. Peel and cut carrots into carrot sticks. The carrots should be somewhat thin, similar in size to the green beans so that all the vegetables roast at the same speed. Put the prepared vegetables in a single layer on a large baking sheet.

a white cutting board on a marble background with cut carrot sticks, next to a chef's knife.

Step Two: Measure the honey into a small bowl, and microwave it for 10-15 seconds so that it thins out. Drizzle the olive oil and honey over the vegetables. Sprinkle the kosher salt and chipotle chili pepper over the vegetables. Give everything a good toss to evenly coat the vegetables in sauce and spices, and then spread the vegetables back out into an even layer.

a sheet pan with carrots and green beans, not yet cooked.

Step Three: Roast carrots and green beans in the preheated oven for approximately 20-25 minutes, giving the baking sheet a shake halfway through cooking to promote even roasting. Start keeping an eye on the veggies at the 20 minute mark, and remove them from the oven when they are tender and starting to have some golden brown caramelized spots. Exact cooking time will vary slightly depending on the size of your vegetables.

a sheet pan with carrots and green beans, roasted and caramelized.

Step Four: Remove the baking sheet from the oven, and let the vegetables rest for a few minutes on the baking sheet. During this time, the honey sauce will start to thicken back up a little as it cools. After a few minutes, stir the roasted vegetables around the baking sheet one last time to coat them in any yummy sauce that remains on the baking sheet. Remove the vegetables from the baking sheet and serve.

a close up shot of honey roasted carrots and green beans with a white background.

Hot Honey Roasted Carrots and Green Beans

Hot honey roasted carrots and green beans is a perfect side dish, with a sticky-sweet glaze that packs just the right amount of heat. Perfect for busy weeknights or fancy holiday dinners, this easy recipe is delicious any time of year.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 192 kcal

Ingredients
  

  • 1 pound fresh carrots
  • 1 pound fresh green beans
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon chipotle chili pepper powder

Instructions
 

  • Preheat the oven to 425 degrees F. Prepare the fresh vegetables. Wash the green beans and trim off the ends. Peel and cut carrots into carrot sticks. The carrots should be somewhat thin, similar in size to the green beans so that all the vegetables roast at the same speed. Put the prepared vegetables in a single layer on a large baking sheet.
  • Measure the honey into a small bowl, and microwave it for 10-15 seconds so that it thins out. Drizzle the olive oil and honey over the vegetables. Sprinkle the kosher salt and chipotle chili pepper over the vegetables. Give everything a good toss to evenly coat the vegetables in sauce and spices, and then spread the vegetables back out into an even layer.
  • Roast carrots and green beans in the preheated oven for approximately 20-25 minutes, giving the baking sheet a shake halfway through cooking to promote even roasting. Start keeping an eye on the veggies at the 20 minute mark, and remove them from the oven when they are tender and starting to have some golden brown caramelized spots. Exact cooking time will vary slightly depending on the size of your vegetables.
  • Remove the baking sheet from the oven, and let the vegetables rest for a few minutes on the baking sheet. During this time, the honey sauce will start to thicken back up a little as it cools. After a few minutes, stir the roasted vegetables around the baking sheet one last time to coat them in any yummy sauce that remains on the baking sheet. Remove the vegetables from the baking sheet and serve.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 379mgPotassium: 613mgFiber: 6gSugar: 22gVitamin A: 19764IUVitamin C: 21mgCalcium: 81mgIron: 2mg
Keyword hot honey carrots, roasted carrots, roasted carrots and green beans, roasted green beans
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