Grilled Asparagus and Carrots with Grapefruit Dill Sauce

Grilled Asparagus and Carrots with Grapefruit Dill Sauce
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Makes 6 to 8 servings


450 grams young carrots with tops, trimmed and washed
450 grams fresh asparagus spears, trimmed and washed
1 tablespoon vegetable oil

3 tablespoons Ocean Spray® Ruby Red™ Grapefruit Fruit Drink
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper
2 tablespoons chopped fresh dill
2 large oranges, peeled and sectioned


Preheat grill for direct medium-high heat.

Brush carrots and asparagus with 1 tablespoon oil. Place carrots on grill. Grill, turning once, 10 minutes. Place asparagus on grill. Grill, turning asparagus once, 5 to 8 minutes or until vegetables are tender. Place vegetables on serving platter.

Meanwhile, combine Ruby Red™ Grapefruit Fruit Drink, 2 tablespoons oil, the salt and pepper in small bowl. Whisk until well mixed. Stir in dill and orange sections. Pour sauce over vegetables and serve.

Makes 6 to 8 servings.

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