Baby Carrots and Asparagus with Lemon-Maple Glaze
(from Heather Hulsey’s recipe box)
Source: ?
Serves 5 peopleCategories: 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
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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.
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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.