Orange-Glazed Carrots and Asparagus

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The most basic approach to getting the proper amount of folic acid is to eat foods rich in the nutrient.	Orange-Glazed Carrots and Asparagus 100 mcg folic acid Spoon the tangy sauce over the entrée, too for a double treat. 1 pound fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen and cut 1 cup baby carrots, cut in half lengthwise, or 3 medium carrots, thinly bias-sliced ¾ cup frozen Florida orange juice concentrate, thawed 1 tablespoon cornstarch 1 tablespoon honey ½ teaspoon garlic salt ½ teaspoon dried dillweed 2 cups hot cooked brown rice In a covered 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.
florida-agriculture.com For more delicious recipes Fresh from Florida, click here!	In a small saucepan stir together ¼ cup water, ½ cup of the thawed concentrate, cornstarch, honey, garlic salt, and dillweed. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir into vegetables. Stir in remaining orange juice concentrate. Serve with rice. Makes 4 side-dish servings. Courtesy of the Florida Department of Citrus