Lemon Butter Glazed Carrots and Rutabaga
A simple side that's bursting with flavor.
Serves 4 |
|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 |
- 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.