Bring a pot of lightly salted water to a boil. Add carrots and cook for 3 to 4 minutes until just starting to soften. Add green beans and cook for another 2 minutes. Drain and set aside.
Heat olive oil and butter in a large skillet over medium heat until melted and slightly bubbling.
Add minced garlic and cook for about 30 seconds, just until fragrant.
Stir in honey, then add the drained vegetables to the skillet.
Toss everything together so the vegetables are evenly coated in the glaze.
Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender and glossy.
Season with salt and black pepper to taste.
Remove from heat and garnish if desired before serving.
Notes
Tips for the Best Honey Glazed Vegetables
Use fresh vegetables whenever possible for the best texture and flavor. Slice the carrots evenly so they cook at the same rate. Keep the heat at medium to avoid burning the honey, which can happen quickly at high temperatures. Taste the glaze before serving and adjust with a pinch of salt or a splash of lemon juice if needed.
Variations and Substitutions
For a savory twist, add a splash of soy sauce or balsamic vinegar to the glaze. Maple syrup can be used instead of honey for a slightly deeper flavor. For a dairy-free option, replace butter with additional olive oil or vegan butter. You can also add sliced almonds, pecans, or walnuts for extra crunch, or sprinkle red pepper flakes for a subtle kick.