1 pound fresh asparagus, trimmed and cut into 2 inch pieces or 1 (10-ounce) package
frozen asparagus
1 cup baby carrots, cut in half lengthwise
3/4 cup frozen orange juice concentrate, thawed, divided
1/4 cup water
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon garlic salt
1/2 teaspoon dried dill
2 cups hot cooked brown rice


1. In a medium saucepan, cook asparagus and carrots in a small amount of boiling water for 5 to 7 minutes or until crisp-tender. Drain; return to saucepan. Keep warm.
2. In a small saucepan over medium heat, stir together 1/2 cup of the thawed concentrate, the water, cornstarch, honey, garlic salt, and dill. Simmer and stir over medium heat until thickened and bubbly, about 2 minutes.
3. Return vegetables in skillet to heat, stir in sauce and remaining orange juice concentrate; heat through. Serve with rice.

Serve as a side dish to white fish fillets or grilled chicken breasts.

Orange-Glazed Carrots and Asparagus
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