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Lemon Carrots and Rutabaga

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.
  • Makes
    5 servings

Ingredients

  • 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 zest
  • 1/4 teaspoon dill weed

Directions

  • 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.
  • Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.
Nutrition Facts
3/4 cup: 93 calories, 5g fat (3g saturated fat), 12mg cholesterol, 77mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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Reviews

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Average Rating:
  • jmkasprak
    Oct 25, 2014

    The hardest part is cutting the two vegetables. :)

  • spronovo
    Sep 23, 2014

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

  • larain
    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"!