Baby Carrots and Asparagus with Lemon-Maple Glaze

This is such a great side dish for spring, you’ll wonder what you did before you knew about it. Colorful and dripping with sweet glaze, with light, yet grounded energy, it’s as sweet as the crocus blossoms outside your window…and so loaded with antioxidants, you’ll look like you’ve been napping all winter.

Makes 4-5 servings

Ingredient List: 

1 pound baby carrots, with tops, if possible, left whole, rinsed very well
1 pound asparagus, bottoms snapped, left whole
1/4 cup extra virgin olive oil
3 tablespoons brown rice syrup
1 teaspoon maple syrup
sea salt
grated zest of 1 lemon
5-6 lemon wedges, for garnish

Step By Step Instructions: 

Bring a small amount of water to a boil. Arrange carrots in a steamer basket and steam until crisp-tender, about 10 minutes. Set aside. Steam asparagus until crisp-tender, about 5 minutes. Arrange carrots and asparagus on a serving platter.

Combine oil, rice syrup, a generous pinch sea salt and lemon zest in a small saucepan. Cook over high heat until foaming. Remove from heat and spoon glaze over cooked vegetables. Serve garnished with lemon wedges.