Orange-Glazed Carrots and Asparagus

Did you know that last week was National Folic Acid Awareness Week?  I guess I missed that memo!  Luckily, Florida's Folic Acid Coalition is on the ball with some healthy and - of course - 'citriousy' recipes. What's all the fuss about folic acid, you ask?  Folic acid is a B vitamin used in women's bodies to make new cells and is especially important before pregnancy to help prevent major birth defects.   So keep frolicking with these delicious veggies from the sunshine state!

(Makes 4 side-dish servings)

1 pound fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus
1 cup baby carrots, cut in half lengthwise, or 2 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. In a small saucepan, stir together ¼ cup water, ½ cup of the thawed concentrate, cornstarch, honey, garlic salt, and dillweed. Cook and stir 2 minutes more. Stir into vegetables. Stir in remaining orange juice concentrate. Serve with rice.

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Tags: healthy recipes, healthy eating, recipes, recipes for living.