Maple Roasted Asparagus with Pecans

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 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
  • 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
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  1. Holy crap Kelsey! These are so flippin good! Might never cook asparagus differently again. So many recipes call for lemon/garlic/parm. I wanted something different and this was the perfect thing. I’m obsessed with your recipes right now. Thank you!