Preparation

• Melt 2 Tbs. of the butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the onions and cook, stirring occasionally, until thawed and well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot.
• In the same pot, bring 4 cups water and 1/2 tsp. salt to a boil over medium-high heat. Add the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.
• Add the carrots to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.
• Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.
• Add the wine and honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in the remaining 2 Tbs. butter until melted. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper. Serve garnished with the parsley and sea salt, if you like.

Make Ahead Tips

The vegetables can be cooked and the cooking liquid reduced up to 1 day ahead (do not add the wine and honey to the reduction yet). Refrigerate the vegetables and reduction separately.