Begin by washing and trimming the fresh carrots and green beans. Peel the carrots and slice them into uniform pieces to ensure even cooking. For the green beans, snap off the stem ends.

In a large pot, bring salted water to a rolling boil over high heat. Add the green beans and blanch for 2-3 minutes until bright green and tender-crisp. Transfer to an ice bath and drain.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat and sauté the carrots for about 5-7 minutes until they begin to soften.

Once the carrots are slightly tender, add the blanched green beans to the skillet. Pour in honey, soy sauce, and apple cider vinegar, mixing well. Sprinkle in garlic powder, and adjust with salt and pepper.

Reduce heat to medium-low, cover the skillet, and let simmer for about 8-10 minutes until vegetables are tender-crisp and coated in glaze.

Uncover and increase the heat back to medium. Cook for an additional 2-3 minutes, stirring frequently until the sauce thickens.

Taste and adjust the seasoning, then transfer to a serving dish and garnish with chopped fresh parsley.