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Lemon Carrots and Rutabaga Recipe

Bernice Larsen of Gretna, Nebraska notes, "Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 4 medium carrots, cut into 3-inch julienne strips (about 2 cups)
  • 1 small rutabaga (10 ounces), peeled and cut into 3-inch julienne strips (about 2 cups)
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dill weed


  • 1. In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
  • 2. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally. Yield: 5 servings.

Nutritional Facts

One serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 77 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Lemon Carrots and Rutabaga

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Reviewed Oct. 25, 2014

"The hardest part is cutting the two vegetables. :)"

Reviewed Sep. 23, 2014

"This is a great easy side dish. The lemon and dill really add a great flavour to these two veggies."

Reviewed Jun. 12, 2008

"I made this dish for Mother's Day and it was a huge success. It has been years since I had rutabaga's and the combination of carrots, lemon and dill made it wonderful. As my future mother-in-law said, "this is a keeper"!"

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