Easy Honey Glazed Carrots & Green Beans
Quick One-Pan Roasted Vegetable Side
KEY INFO
Total Cost: $4.40-$7.20 for entire recipe
Cost per portion:
- Carrots: $0.25
- Green beans: $0.40
- Honey: $0.20
- Olive oil: $0.10
- Seasonings: $0.15
Prep time: 10 minutes
Cook time: 25-35 minutes
Total time: 35-45 minutes
Servings: 4
Difficulty level: Easy (perfect for beginners)
Dietary tags: Vegetarian, vegan (with maple syrup), gluten-free
Price level: Very inexpensive
EQUIPMENT NEEDED
Essential tools:
- Large baking sheet
- Sharp knife
- Cutting board
- Large mixing bowl
- Vegetable peeler
Money-saving alternatives:
- Use any baking dish instead of sheet pan
- Parchment paper saves cleanup costs (optional)
- Large spoon works if you don’t have tongs
INGREDIENTS
Listed in order of use
- 1 lb carrots (450g), peeled and cut into 2-inch pieces
[baby carrots work too—sometimes cheaper] - 1 lb green beans (450g), ends trimmed
[frozen green beans save money—use 12 oz bag, thawed] - 3 tbsp olive oil (45ml)
[vegetable oil cuts costs by half] - 3 tbsp honey (45ml)
[maple syrup, agave, or 2 tbsp brown sugar mixed with 1 tbsp water] - 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced (optional)
[1/2 tsp garlic powder works fine] - Fresh parsley for garnish (optional)
METHOD
- Preheat your oven to 400°F (200°C).
- Cut carrots into pieces roughly the same size as your green beans. This ensures everything cooks evenly.
- Toss carrots, green beans, olive oil, honey, salt, pepper, and garlic in your large bowl. Use your hands—it’s the most effective way to coat everything.
- Spread vegetables in a single layer on your baking sheet. Don’t overcrowd—use two pans if needed or vegetables will steam instead of caramelize.
- Roast for 25-35 minutes, stirring once halfway through.
- Check for doneness: carrots should be fork-tender but still have a slight bite. Green beans will be blistered and bright green.
- Taste and adjust seasoning. Add a final drizzle of honey if you want more sweetness.
- Garnish with fresh parsley and serve immediately.
CRUCIAL TIPS
Money-saving strategies:
- Buy carrots in 2-3 lb bags instead of pre-cut baby carrots
- Frozen green beans cost 30% less than fresh
- Use whatever oil you have on hand
- Skip expensive garnishes—the dish tastes great without them
Success secrets:
- Cut vegetables uniformly for even cooking
- Don’t skip the halfway stir—prevents burning
- Taste before serving—vegetables vary in natural sweetness
Common mistakes to avoid:
- Overcrowding the pan creates soggy vegetables
- Adding honey too early causes burning
- Cutting pieces too small makes them mushy
STORAGE & VARIATIONS
Storage:
Refrigerate leftovers up to 4 days in airtight container. Reheat in microwave for 1-2 minutes or oven at 350°F for 8 minutes.
Scaling:
Double or triple all ingredients for meal prep or crowds. For single serving, halve everything.
Budget variations:
- Use frozen mixed vegetables when on sale
- Substitute brown sugar for honey
- Add whatever herbs you already have
Flavor twists:
- Sprinkle with sesame seeds
- Add 1 tsp fresh ginger
- Squeeze fresh lemon juice before serving
- Toss with 1 tbsp balsamic vinegar
When I first started cooking on a tight budget as a university student, I discovered this recipe by accident. I had leftover vegetables that needed using up, some honey from a care package, and a desperate need to make something that didn’t taste like poverty.
The result surprised me—sweet, caramelized vegetables that made me actually excited about eating my greens. Years later, as the founder of EatHealthier.co.uk, I still turn to this recipe when I need proof that healthy eating doesn’t require expensive ingredients.
The beauty lies in the transformation that happens in your oven. Those ordinary carrots and green beans develop crispy edges and concentrated sweetness that makes them taste like they came from an upscale restaurant.
Your kitchen will smell incredible, your family will be impressed, and your wallet will thank you. This is the kind of recipe that builds confidence in the kitchen while keeping your grocery budget intact.
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