I love sugar.
It is as simple as that. If I could eat sweets all day and never touch a vegetable, I probably would. But I don’t want scurvy.
I definitely don’t hate vegetables, but we gluttonous Americans have learned every which way of covering up the actual vegetable with sauces and dressings for years. It is a trend I much appreciate. I don’t encourage the salad dressings that are 1,200 calories on a 50 calorie head of lettuce, but on occasion I like to add more than just salt and pepper to the mix. Introducing another pinterest find: Maple Roasted Asparagus with Pecans.
I knew this recipe would be appreciated in my house because my dad has the same relationship to pecans as I have to sugar. Win win!
First: The line up.
I just drizzled some olive oil on the pan, then tossed the asparagus with maple syrup, balsamic vinegar, and pecans.
Toss them in the oven and 30 minutes later you have a sweet side dish that is sure to please. I enjoyed this asparagus with Halibut and a delicious Belgian beer called Pranqster (pictured above).
Maple Roasted Asparagus with Pecans
- 1 pound of Asparagus
- 2 Tbls. Maple Syrup
- 1 Tbls. Balsamic Vinegar
- 1/3 Cup Chopped Pecans
- Olive Oil for pan
- Preheat oven to 400 degrees. Drizzle olive oil on cookie sheet. Toss Asparagus with maple syrup, balsamic, and pecans. Spread out on cookie sheet and roast for 30 -35 minutes. Enjoy!
- Recipe from The Simple Lens