Asparagus and carrots with maple butter sauce is a simple and delicious side dish recipe that’s sure to impress.
Delicious accompanying recipe:
I don’t know about you, but my frustrations with making dinner are often related to what side dishes to serve (especially during the holidays!) You can only cook potatoes, vegetables and rice so many ways. And my family is tired of doing the same old things. So, this recipe for asparagus and carrots with maple butter sauce is one to keep. Maple Butter Sauce adds just enough heat to vegetables to make them exciting to eat!
Consider this recipe when cooking an Easter or Thanksgiving dinner. And it is also a good choice for entertaining friends. If you are making it home just for your little family for a weeknight meal, cut the recipe in half as the recipe as written is designed to make 10 servings.
- carrots with fronds on top
- Maple syrup
- cider vinegar
- chili powder
How to make asparagus and carrots with maple butter:
It is a very simple recipe to make. First, cut and peel the carrots. Leave the slings on, mainly because it makes them fancy. If you don’t care about the fronds, you can just buy regular carrots and cut the top off. Boil the carrots until tender and crisp. Then drain them.
The sauce is a simple mixture of melted butter, maple syrup, apple cider vinegar, chili powder and salt. It is heated together in a small saucepan.
Add the partially cooked carrots to a pan with the trimmed asparagus.
How to cut asparagus:
The hard, woody ends of the asparagus should be cut off before cooking. Hold the end of the asparagus between your fingers and bend it over. Asparagus naturally breaks where the woody part meets the good part. Do this for everyone and you will have perfectly trimmed asparagus!
Combine the asparagus and carrots with the maple butter in the pan. Bring the maple butter to a boil and simmer until the asparagus is tender and crunchy.
Move the asparagus and carrots to a dish. Pour the maple butter sauce on top.
And here is your simple yet impressive recipe for asparagus and maple butter carrots ready to serve. Enjoy!
You might also like to try my steamed asparagus with almond butter recipe or these Roasted carrots in the oven.
Asparagus and carrots with maple butter sauce
Beautiful accompaniment recipe perfect for spring receptions!
Servings: ten portions
- 2 pound sterling carrots, with attached slings
- 2 pound sterling asparagus, cut
- 6 soup spoons salted butter
- ½ Cup Maple syrup
- 1 teaspoon cider vinegar
- ½ teaspoon chili powder
- ½ teaspoon salt
Cut and peel the carrots, but keep about ½ inch of the frond stems attached to the whole carrot. Place in a large sauté pan and cover with water. Bring to a boil. Lower the temperature; cover and simmer 8 minutes or until tender and crisp. Empty.
Meanwhile, in a small saucepan, melt the butter. Stir 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 boil and cook until the asparagus is tender and crisp.
Remove the carrots and asparagus from the pan with a slotted spoon and place them on a plate. Drizzle a small amount of the sauce on top.
Portion: 1portion, Calories: 160kcal, Carbohydrates: 23g, Protein: 3g, Large: 7g, Saturated fat: 4g, Trans fat: 1g, Cholesterol: 18mg, Sodium: 244mg, Potassium: 515mg, Fiber: 4g, Sugar: 16g, Vitamin A: 16081UI, Vitamin C: tenmg, Calcium: 72mg, The iron: 2mg