I'm all about eating veggies. And if it takes putting a little maple syrup on them to get your family to love them....then I'm all about that too. Whatever works is how I look at it.
Organic good quality maple syrup is the key. Coombs Family Farms has been producing 100% pure organic maple syrup for seven generations. Naturally gluten free and made without any artificial flavors, preservatives or thickeners; their syrup is amber in color and ripe with flavor.
A few weeks back my Virtual Potluck group was asked to use Coombs Family Farms maple products in a recipe (be sure to check out all of those recipes here). When most people think maple syrup they automatically think breakfast...more specifically pancakes. Not me I actually eat my pancakes dry...I know I'm odd.
When I hear the word maple syrup my mind automatically thinks carrots. So I decided what's good for carrots is good for asparagus...right?
Maple Syrup Roasted Carrots & Asparagus
1 pound carrots, peeled, trimmed and cut into 3-inch pieces
1 pound asparagus, cut into 3-inch pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup organic maple syrup
Preheat oven to 400F.
Mix carrots and asparagus with olive oil, salt and maple syrup until thoroughly coated.
Bake for 30-45 minutes or until vegetables are caramelized and tender.