Baby Carrots and Asparagus with Lemon-Maple Glaze

(from Heather Hulsey’s recipe box)

Source: ?

Serves 5 people

Categories: Veggie Side Dish

Ingredients

  • 1 pound baby carrots, rinsed well
  • 1 pound asparagus, tough ends snapped off
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Suzanne's Specialties (maple-rice nectar)
  • sea salt
  • Grated zest of 1 lemon
  • 5-6 lemon wedges

Directions

  1. Bring a small amount of water to a boil. Arrange the carrots in a steamer basket and steam over the boiling water until crisp-tender, about 10 minutes. Set aside.

  2. Steam the asparagus until crisp-tender, about 5 minutes. Arrange the carrots and asparagus on a serving platter. Combine the oil, maple-rice nectar, a generous pinch of salt and the lemon zest in a small saucepan. Cook over high heat until foaming. Remove from the heat and spoon the glaze over the cooked veggies. Serve garnished with lemon wedges.

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