Asparagus and Carrots with Maple Butter Sauce is a simple and delicious side dish recipe that is sure to impress.

asparagus and carrots on serving platter

Delicious Side Dish Recipe:

I don’t know about you, but my frustrations in making dinner often have to do with what side dishes to serve (especially during the holidays!) You can only cook potatoes, veggies and rice so many ways. And my family gets tired of me making the same old things. So this Asparagus and Carrots with Maple Butter Sauce recipe is a keeper. The maple butter sauce adds just enough pizzazz to the veggies to make them exciting to eat!

Think of this recipe when you are making Easter or Thanksgiving dinner. And it’s a good one for entertaining with friends too. If you’re making it home just for your smaller family for a weeknight meal, cut the recipe in half because the recipe as written is designed to make 10 servings.

ingredients displayed for carrots and asparagus

Ingredients needed:

  • carrots with fronds on top
  • asparagus
  • butter
  • maple syrup
  • cider vinegar
  • chili powder
  • salt

three photos carrots cooking pan, maple butter sauce in pan and carrots and asparagus in pan

How to make Asparagus and Carrots with Maple Butter:

This is a very simple recipe to make. First, trim and peel the carrots. Leave the fronds on, basically because that makes them look fancy. If you don’t care about fronds, you can just buy regular carrots and cut off the tops. Boil the carrots until they’re crisp-tender. Then drain them.

The sauce is a simple mix of melted butter, maple syrup, cider vinegar, chili powder and salt. It’s heated together in a small saucepan.

Add the partially cooked carrots to a skillet with trimmed asparagus.

How to trim asparagus:

The woody, tough ends of asparagus should be cut off before cooking. Hold the end of the asparagus between your fingers and bend it. The asparagus will snap naturally where the woody part meets the good part. Do this for each one, and you’ll have perfectly trimmed asparagus!

carrots and asparagus cooking in maple butter sauce

Combine the asparagus and carrots with maple butter in the skillet. Bring the maple butter to a simmer, and simmer until the asparagus are crisp-tender.

spooning maple butter sauce on carrots and asparagus

Move the asparagus and carrots to a platter. Spoon the maple butter sauce on top.

asparagus and carrots on white platter

And there’s your simple, yet impressive, recipe for Asparagus and Carrots with Maple Butter ready to serve. Enjoy!

You might also like to try my recipe for Steamed Asparagus with Almond Butter or these Oven Roasted Carrots.

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

asparagus and carrots on serving platter
No ratings yet

Asparagus and Carrots with Maple Butter Sauce

Lovely side dish recipe that is perfect for spring entertaining!
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 10 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

Instructions 

  • Trim and peel the carrots, but keep about ½-inch of the frond stems attached to the whole carrot. Place in large sauté pan and cover with water. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.
  • Meanwhile, in a small saucepan, melt the butter. Whisk 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 low simmer and cook until the asparagus are crisp-tender.
  • Remove the carrots and asparagus from the pan with a slotted spoon and place on a platter. Drizzle a small amount of the sauce on top.

Nutrition

Serving: 1serving, Calories: 160kcal, Carbohydrates: 23g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 244mg, Potassium: 515mg, Fiber: 4g, Sugar: 16g, Vitamin A: 16081IU, Vitamin C: 10mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




1 Comment

  1. Honey Dee says:

    wow! yumm recipe.. Thank you for posting this recipe.