Glazed Carrots and Broccoli

1 cup broccoli florets
2 medium carrots, peeled and sliced
1 tsp. cornstarch
½ tsp. sugar
¼ tsp. salt
½ tsp. dill weed
1/3 cup orange juice
Water chestnuts, sliced optional

In a saucepan using a vegetable steamer, steam vegetables for 6 - 8 minutes or until almost tender. 

In a small saucepan, combine cornstarch, sugar, salt, dill weed and orange juice.  Stir until smooth.  Bring to a boil over medium heat, cook and stir for 2 minutes, and then pour over vegetables.

Note:  Recipe can be doubled and other vegetables can be added such as cauliflower Brussels sprouts, etc.

Yield: 4 servings.

PER SERVING:     
CALORIES: 35       
FAT: 0g            SATURATED FAT: 0g
SODIUM: 180mg
CARBOHYDRATE: 8g    
CHOLESTEROL: 0mg   
PROTEIN: 1g
FIBER: 2g

WeightWatchers Points:  0

Diabetic Exchange: 1 vegetable

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