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Lemon Butter Glazed Carrots and Rutabaga
Serves 4 |
A simple side that's bursting with flavor.
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Ingredients:
| 4 carrots, peeled and julienned |
| 2 rutabaga, peeled and julienned |
| 1/2 cup water |
| 2 tablespoons butter |
| 1 tablespoon brown sugar |
| 1 tablespoon lemon juice |
| 1/2 teaspoon grated lemon peel |
| 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.
- As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
- Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.
| Main Ingredient: | Carrots, Rutabaga |
| Cooking Method: | Stovetop |
| Course: | Side |
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