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Category: Carrots
Prep Time: Cook Time: Total Time:
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
1 cup baby carrots
¾ cup frozen orange juice concentrate, thawed
1 tbsp cornstarch
1 tbsp honey
1 garlic clove crushed
1/2 tsp dried dill weed
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.
In a small saucepan stir together 1/4 cup water, 1/2 cup of the thawed concentrate, cornstarch, honey, garlic, and dill weed.
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. Serves 4.
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ORANGE-GLAZED CARROTS AND ASPARAGUS
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Category: Carrots
Prep Time: Cook Time: Total Time:
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
1 cup baby carrots
¾ cup frozen orange juice concentrate, thawed
1 tbsp cornstarch
1 tbsp honey
1 garlic clove crushed
1/2 tsp dried dill weed
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.
In a small saucepan stir together 1/4 cup water, 1/2 cup of the thawed concentrate, cornstarch, honey, garlic, and dill weed.
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. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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