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Lemon-Glazed Carrots and Rutabaga

 Lemon-Glazed Carrots and Rutabaga
If you like carrots and rutabagas, this colorful side dish is a real winner.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.