Follow these simple steps to create your own batch of delectable Honey Glazed Carrots and Beans. Each step is designed to ensure perfectly cooked vegetables and a flavorful, glossy glaze.

1. Prepare the Vegetables: Begin by thoroughly washing the carrots and green beans. For the carrots, you can peel them if you prefer, or simply scrub them well. Trim off the ends of the carrots and cut them into batons, about 2-3 inches long and ½ inch thick. This uniform size ensures even cooking. For the green beans, snap off the stem ends and any tough strings if necessary. You can leave them whole or cut them in half if they are very long. Having the vegetables prepped and ready to go will streamline the cooking process.
2. Sauté the Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Ensure the skillet is large enough to accommodate all the vegetables in a single layer, preventing overcrowding which can lead to steaming instead of sautéing. Once the oil is shimmering hot, add the carrots and green beans to the skillet. Sauté them for about 5-7 minutes, stirring occasionally, until they are slightly tender-crisp. The goal is to cook them enough so they are no longer completely raw but still retain a bit of bite and don’t become mushy. Sautéing in olive oil not only cooks the vegetables but also enhances their flavor and adds a slight richness.
3. Prepare the Glaze: While the vegetables are sautéing, prepare the honey glaze in a small bowl. Combine the honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk all the ingredients together until they are well combined and emulsified. Taste the glaze and adjust seasonings if needed. You might want to add a touch more honey for sweetness, soy sauce for saltiness, or vinegar for tanginess, according to your preference. Having the glaze ready before the vegetables are fully cooked ensures a seamless transition in the next step.
4. Glaze the Vegetables: Pour the prepared honey glaze over the sautéed carrots and green beans in the skillet. Stir well to ensure that all the vegetables are evenly coated with the glaze. Reduce the heat to medium-low and let the vegetables simmer in the glaze for another 5-7 minutes, or until they are tender-crisp and the glaze has thickened and become glossy. Stir frequently to prevent sticking and ensure even glazing. As the glaze simmers, it will reduce and become richer, coating the vegetables beautifully and infusing them with flavor. The vegetables should be cooked through but still have a slight bite, avoiding overcooking them to mushiness.
5. Final Seasoning and Garnish: Once the vegetables are glazed to perfection, taste them and adjust seasoning if necessary. You might need a pinch more salt or black pepper to enhance the flavors. Remove the skillet from the heat. If desired, garnish with toasted sesame seeds and fresh chopped parsley for added flavor, texture, and visual appeal. The sesame seeds provide a nutty crunch and aroma, while the parsley adds freshness and color.
6. Serve Immediately: Honey Glazed Carrots and Beans are best served immediately while they are warm and the glaze is still glossy and vibrant. Serve as a side dish to complement your favorite main courses. The sweet and savory flavors pair well with a variety of proteins and grains.