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Blanch the Vegetables: Bring a large pot of salted water to a boil. Add carrots and cook for 3–4 minutes. Add green beans and cook another 2–3 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
Make the Honey Glaze: In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in honey, lemon juice, salt, and pepper.
Reheat & Glaze (When Ready to Serve): Add carrots and green beans to skillet. Toss and cook for 4–6 minutes until heated through and glossy. Garnish with fresh herbs before serving.