Dilled Fall Vegetables
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.
Total TimePrep/Total Time: 20 min.
- 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
- 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 Facts1 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