Show Subscription Form

Lemon-Glazed Carrots and Rutabaga Recipe
Lemon-Glazed Carrots and Rutabaga Recipe photo by Taste of Home

Lemon-Glazed Carrots and Rutabaga Recipe

Read Reviews
5 1
Publisher Photo
If you like carrots and rutabagas, this colorful side dish is a real winner.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 5 medium carrots
  • 1 medium rutabaga
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dill weed
  • Dash salt


  1. Cut carrots and rutabaga into 3-in. x 1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.
  2. Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently. Yield: 6 servings.
Originally published as Lemon-Glazed Carrots and Rutabaga in Country December/January 2004, p49

Reviews for Lemon-Glazed Carrots and Rutabaga

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 29, 2014

"It is a change from regular carrots without a lot of sugar or butter. I don't know that would like just rutabagas but with the carrots they are great."

Loading Image