Honey Garlic Green Beans are sweet, buttery, and loaded with garlicky flavor. They cook in one pan in about 20 minutes, and honestly, they're so irresistible you'll eat a few straight out of the skillet.
These are my go-to when dinner needs help fast. They cook quickly, have bold flavor, and there's no fuss.
I grew up eating green beans cooked low and slow with bacon, but on the nights we didn't have bacon, we leaned on garlic and a little sweetness. Honey butter green beans are the easiest way to upgrade green beans for holidays or busy weeknights. If you already love Crack Green Beans or my Parmesan Roasted Frozen Green Beans, this is the same vibe but even simpler.
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Why These Honey Garlic Green Beans Are So Good
- Only a few simple ingredients
- One skillet, no blanching needed
- The easiest 20-minute side dish
- Kid and picky eater friendly
Ingredient Notes and Substitutions
- Green Beans - Fresh works best, but frozen can be used. If using frozen, be sure to thaw and pat dry before adding. Keep in mind these will take less time to cook since they've been blanched.
- Butter - You can swap for olive oil
- Honey - Maple syrup works great
- Soy Sauce - Use gluten-free if needed
See the recipe card for full information on ingredients and quantities.
How to Make Honey Glazed Green Beans (Step by Step)
Step 1: Sauté the onion in butter until soft. Add garlic and cook until fragrant
Step 2: Toss in the green beans. Stir in honey and soy sauce. Let it reduce and serve warm.
See the recipe card for more details.
Allergy Notes
- Gluten-free: Use GF soy sauce or coconut aminos
- Vegan: Use olive oil or dairy-free butter and swap honey for maple
Pro Tips and Mistakes to Avoid
- Keep the heat medium so the butter and onions don't burn
- Use a large deep dish skillet to leave enough room for the green beans to cook evenly
- Stir occasionally so the green beans cook evenly, and so the onions and sauce don't burn
- If the sauce gets too sticky, add a splash of water to deglaze and loosen the sauce
Serving Suggestions
Easy dinners like Saffron Shrimp Risotto, Creamy Cajun Chicken and Rice, or even Ground Pork Pasta all work great with the honey garlic green beans. We also love serving these during the holidays with Garlic Cheddar Mashed Potatoes.
Storage and Reheating Tips
- Refrigerate for up to 4-5 days
- Reheat in a skillet with a splash of water or in the microwave for short increments until warmed through. Cover with a damp paper towel to retain moisture.
- I don't recommend freezing because they'll get very soft when thawed.
- If making for a potluck or holiday, keep it in a slow cooker on warm. Add water if the sauce thickens.
Common Questions
Pull them as soon as they're tender. Overcooking kills the color fast.
No.
Yes. If you want the beans to be lighter cut the butter in half and add a splash of water or broth so the beans still cook evenly. You can also reduce the honey to 1 tablespoon. The glaze won't be as sticky or sweet, but the garlic and soy sauce still give it plenty of flavor.
More Sides Like This
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20 Minute Honey Garlic Green Beans
Equipment
- large skillet
Ingredients
- 1 lb fresh green beans trimmed
- 2 tablespoons butter
- ½ small onion sliced
- 3 garlic cloves minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- Salt and pepper
Instructions
- Melt butter in a large skillet over medium heat.
- Add the sliced onion and cook until soft and lightly golden.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the green beans and toss to coat them in the butter, onion, and garlic.
- Pour in the honey and soy sauce, then season with salt and pepper.
- Cook, stirring occasionally, until the green beans are tender and the sauce has thickened and caramelized.
- Taste, adjust seasoning, and serve with the caramelized onions and sauce spooned over top.
Video
Notes
- Refrigerate - 4-5 days
- Reheat in a skillet with a splash of water or in the microwave for short increments. Cover with a damp paper towel to retain moisture.
- I don't recommend freezing.
- For potlucks or holidays, keep in a slow cooker on warm. Add water if the sauce thickens.
- Cook over medium heat so the butter and onions don't burn
- Use a large deep dish skillet to avoid overcrowding.
- Stir occasionally to prevent burning.
- If the sauce gets too sticky, add a splash of water to deglaze and loosen the sauce
- Gluten Free - swap for liquid aminos or GF soy sauce
- Vegan - swap honey for maple syrup and olive oil for butter
- Frozen green beans can be used, but thaw and pat dry. They'll take less time to cook since they're already blanched.
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