Begin by thoroughly washing your fresh carrots and green beans. Peel the carrots and slice them into uniform pieces, about 1/2 inch thick, to ensure even cooking. Trim the ends off the green beans, keeping them whole.

In a medium-sized bowl, whisk together 1/4 cup of honey and 2 tablespoons of balsamic vinegar until well combined and smooth.

In a large mixing bowl, toss the cut carrots and green beans with 2 tablespoons of olive oil. Pour the honey glaze over the vegetables and toss again to ensure even coating.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the vegetables evenly in a single layer and roast for 20-25 minutes, stirring halfway through.

Check for tenderness by piercing a carrot piece with a fork; they should be soft yet crisp. Adjust cooking time if necessary.

Remove from the oven and let rest for a couple of minutes. Serve warm, optionally garnished with fresh herbs or chopped nuts.