Roasted green beans and carrots with balsamic honey glaze

Use summer’s crisp green beans in this great recipe for grilled vegetables

Ingredients

• 1 (12-oz) bag washed and trimmed green beans
• 2 cups baby carrots
• 2 Tbsp balsamic-vinegar glaze
• ½ tsp salt
• ¼ tsp black pepper

Serves 4

In a large bowl, toss green beans, baby carrots, balsamic-vinegar glaze (we like Gia Russa),  salt, and black pepper. Spoon vegetable mixture onto the center of an 18 by 26-inch sheet of heavy-duty aluminum foil coated with nonstick spray. Bring up the sides of the foil and triple-fold to close up the top; crimp edges to seal the sides.Grill over medium heat (350°F) for 12 minutes. Remove from grill and let stand 2 to 3 minutes. Carefully open one end of packet using tongs to allow steam to escape, and pour contents into a serving bowl.

PACKET PERFECTION Tuck the ingredients inside foil, toss the packets on the grill, and walk away. The food cooks via steam heat, so once the packets are puffed up, you’re done!

Balsamic honey glazed carrots are the perfect fall side dish! Tender roasted carrots coated with a sweet balsamic honey glaze. Our family gobbles these honey roasted carrots up in no time, and I think you’re going to love this recipe as much as we do!

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FACEBOOK | PINTEREST | INSTAGRAM | TWITTER ** I originally posted this recipe in September 2015. I’m re-sharing it today with a delicious new video and some updated photos! Enjoy!

  I came home from the grocery store yesterday with almost 10 different kinds of root vegetables…I think I might have a problem. I just couldn’t walk past the butternut squash, the carrots, the sweet potatoes or the beets without loading up my cart!

Now that I’ve got a pantry full of root vegetables, I’ve got to start cooking, and there’s no better recipe to start with than delicious and tender roasted carrots with a sweet honey balsamic glaze. This is such an easy, healthy side dish recipe, and it’s perfect for this time of year, when carrots are fresh and plentiful.

Do you love carrots, too? Check out these recipes for Apple Carrot Ginger Muffins and  Slow Cooker Carrot Ginger Soup (Dairy-Free).

How do you make honey glazed carrots?

Making honey glazed carrots is SO easy, you can practically do it with your eyes closed. You’ll need:

• 14 large carrots (with their tops!) fresh from the garden, farmer’s market, or the produce section of your local grocery store
• 2 tbsp honey
• 2 tsp balsamic vinegar
• a pinch or two of sea salt

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To make: Set your oven to preheat to 400 degrees Fahrenheit. Prepare a large baking sheet by lining it with a sheet of unbleached parchment paper. Don’t skip this step! The glaze will caramelize in the oven and if you don’t line your baking sheet you’re going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don’t have to add any oil or fat to the recipe which keeps it nice and light! I like the pre-cut parchment paper sheets. Wash your carrots very well, making sure to scrub off any lingering mud. Snip the tops off leaving about 1 inch of green attached. Dry the carrots and place them on the prepared baking sheet. Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they’re all well coated. Sprinkle a pinch or two of sea salt over the carrots. Once the oven has preheated, roast the carrots for 18-22 minutes or until they’re roasted to the texture you prefer. When you pull them out of the oven they’ll be tender and coated with the sticky honey balsamic glaze. Transfer them to a platter and serve immediately. This is truly the perfect healthy side dish for a fall meal! It’s also great for holiday dinners because you can double or triple the recipe easily for a crowd.

I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite fall vegetable?

Kitchen Products I recommend:

Looking for more easy side dish recipes?  Try these!!

• Lemon Garlic Roasted Asparagus
• Cheesy Leftover Mashed Potato Pancakes
• Garlic Butter Roasted Carrots
• Dairy-Free Healthier Green Bean Casserole
• Easy Classic Buttermilk Dinner Rolls
• Garlic Butter Dinner Rolls


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Recipe Video

Watch the video below to see exactly how I make this classic recipe. You can find more delicious recipe videos on my YouTube channel

• 14 large carrots with their tops
• 2 tbsp honey or other vegan honey substitute
• 2 tsp balsamic vinegar
• 1 pinch sea salt more or less, to taste

• Set your oven to preheat to 400 degrees Fahrenheit.

• Prepare a large baking sheet by lining it with a sheet of parchment paper. Don't skip this step! The glaze will caramelize in the oven and if you don't line your baking sheet you're going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don't have to add any oil or fat to the recipe which keeps it nice and light!

• Wash your carrots very well, making sure to scrub off any lingering mud.

• Snip the tops off leaving about 1 inch of green attached.

• Dry the carrots and place them on the prepared baking sheet.

• Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they're all well coated. Sprinkle a pinch or two of sea salt over the carrots.

• Once the oven has preheated, roast the carrots for 18-22 minutes or until they're roasted to the texture you prefer.

• When you pull them out of the oven they'll be tender and coated with the sticky honey balsamic glaze.

• Transfer carrots to a platter and serve while still immediately.

To make additional sauce, if desired, simply heat an additional 4 tablespoons of honey and 4 teaspoons of balsamic vinegar over low heat, whisking until combined and smooth. Serve with additional sauce, if desired.

Serving: 1serving | Calories: 122kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 683mg | Fiber: 6g | Sugar: 19g | Vitamin A: 35667IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg