Ingredients:

  • 450g carrots, peeled and sliced into 2-inch batons
  • 340g fresh green beans, trimmed
  • 45ml raw honey
  • 15ml balsamic vinegar
  • 30ml extra virgin olive oil
  • 3 cloves garlic, minced
  • 5g dried thyme or rosemary
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Prep the vegetables. Peel the 450g of carrots and slice them into 2 inch batons. Trim the ends off the 340g of fresh green beans.
  2. Heat the base. Add the 30ml of extra virgin olive oil to your skillet over medium high heat. Cook until the oil shimmers and barely begins to smoke.
  3. Sear the carrots. Place the carrots in the pan first. Sizzle for 5 minutes until the edges show golden brown spots.
  4. Introduce the beans. Add the green beans to the skillet. Toss them with the carrots so they get coated in the hot oil.
  5. Add the aromatics. Stir in the 3 cloves of minced garlic and 5g of dried thyme. Sauté for 60 seconds until the garlic fragrance fills the kitchen.
  6. Create the glaze base. Pour in the 15ml of balsamic vinegar. Cook for 2 minutes until the liquid reduces by half and smells less pungent.
  7. Apply the honey. Drizzle the 45ml of raw honey over the vegetables. Toss constantly.
  8. Season well. Sprinkle the 0.5 tsp sea salt and 0.25 tsp freshly cracked black pepper.
  9. Finish the reduction. Continue cooking for 3-4 minutes until the glaze is thick, bubbly, and clings to the vegetables like a second skin.
  10. Final Check. Test a carrot baton with a fork; it should be tender but not falling apart. Remove from heat immediately.