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).


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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


  1. 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!
  2. Recipe from The Simple Lens