Asparagus and Carrots
Asparagus and Carrots with Maple Butter Sauce is a simple and delicious side dish recipe that is sure to impress.
- 2 pounds carrots, (with fronds attached)
- 2 pounds asparagus, (trimmed)
- 6 tablespoons salted butter
- ½ cup maple syrup
- 1 tablespoon cider vinegar
- ½ teaspoon chili powder
- ½ teaspoon salt
- Trim and peel the carrots, but keep about ½-inch of the frond stems attached to the whole carrot. Place in large sauté pan and cover with water. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.
- Meanwhile, in a small saucepan, melt the butter. Whisk in the maple syrup. Stir in the vinegar, chili powder and salt.
- Add the trimmed asparagus to the pan with the carrots. Pour the maple butter over the carrots and asparagus; cover. Bring to a low simmer and cook until the asparagus are crisp-tender.
- Remove the carrots and asparagus from the pan with a slotted spoon and place on a platter. Drizzle a small amount of the sauce on top.
Delicious Side Dish Recipe:
I don’t know about you, but my frustrations in making dinner often have to do with what side dishes to serve (especially during the holidays!) You can only cook potatoes, veggies and rice so many ways. And my family gets tired of me making the same old things. So this Asparagus and Carrots with Maple Butter Sauce recipe is a keeper. The maple butter sauce adds just enough pizzazz to the veggies to make them exciting to eat!
Think of this recipe when you are making Easter or Thanksgiving dinner. And it’s a good one for entertaining with friends too. If you’re making it home just for your smaller family for a weeknight meal, cut the recipe in half because the recipe as written is designed to make 10 servings.
