Dilled Fall Vegetables

Name: Dilled Fall Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1 cup sliced carrots; 1 cup chopped peeled turnips; 2 tablespoons lemon juice; 1 tablespoon canola oil; 1 tablespoon honey; 1/4 teaspoon dill weed; Salt and pepper to taste

Dish up a healthy serving of root vegetables seasoned with dill in this colorful, easy-to-fix combo from Janice Mitchell of Aurora, Colorado. “I sometimes substitute celery for the turnips, but I always get compliments,” she shares.

Ingredients

1 cup sliced carrots
1 cup chopped peeled turnips
2 tablespoons lemon juice
1 tablespoon canola oil
1 tablespoon honey
1/4 teaspoon dill weed
Salt and pepper to taste

Directions

Place 1 in. of water in a saucepan; add carrots and turnips. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Combine the remaining ingredients; drizzle over vegetables and toss lightly.

Nutrition Facts

1 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 66mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Double Good Fall Vegetables in Cooking for 2 Fall 2005